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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