Soup seems an appropriate recipe for today as it is raining and windy outside. This soup is a favourite of adults and children alike as the chorizo adds a lovely smokey flavour and the carrots and sweet potatoes add a nice sweetness.
As with most soups you can make extra and either keep for a few days in the fridge or freeze to use another day. Make sure to freeze in individual portions as you will then be able to use it as needed.
I recommend using a stick blender when pureeing soup as there is no mess and you can puree it all at once.
Sweet Potato, Chorizo and Carrot Soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Ingredients
- 1 tbsp olive oil
- 100 g chorizo
- 1 onion
- 2 sticks celery
- 1 kg sweet potatoes
- 500 g carrots
- 1.2 ltr chicken stock
- Salt
- Freshly ground black pepper
Instructions
- Cut the chorizo, onions and celery into small pieces
- Chop the carrots and sweet potatoes into bite size pieces
- Heat the olive oil in a large saucepan and fry the chorizo until some oil is released
- Add the onion and celery and saute until soft
- Add the carrots and sweet potato and saute for a few minutes
- Add the chicken stock and bring to the boil
- Lower the heat and simmer for 30 minutes until the carrots are soft
- Puree the soup and season with salt and pepper
- Serve with some freshly baked bread
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