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.

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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