



CARROT AND CHORIZO YOGHURT SOUP
(Serves 4)
45 g butter
15 ml olive oil
2 shallots or small onions, finely chopped
2 garlic cloves
10 ml ground coriander
10 ml cumin seeds
5 ml ground turmeric
1 ml chili flakes or to taste
zest of ½ lemon
1 kg carrots, washed and chopped
1 medium potato, peeled and cubed
1 liter good quality chicken stock
250 ml DOUBLE CREAM PLAIN YOGHURT
125 ml cream
salt and black pepper for seasoning
160 g chorizo, finely chopped
fresh coriander for serving
METHOD:
- Heat the butter and olive oil in a saucepan and add the shallots and garlic. Cook until starting to soften
- Add the ground coriander, cumin seeds, turmeric, chili flakes and cook for 1 minute
- Now add the carrots, potato and the lemon zest and simmer on low heat until the carrots starts to soften (about 5 minutes – stir occasionally to prevent carrots from burning). Add the chicken stock and cook until the vegetables are tender
- Blend the soup and stir in the yoghurt and the cream
- Taste to adjust the seasoning
- Dry fry the chorizo in a non-stick pan
- Sprinkle over the soup together with fresh coriander just before serving
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