Carrot And Chorizo Yoghurt Soup

Overview
Ingredients
17 items
Directions

This Carrot and Chorizo Yoghurt Soup is a flavorful twist on a classic favorite, offering a perfect balance of sweet, savory, and spicy notes. The creamy texture, enriched with double cream plain yoghurt and cream, complements the earthy sweetness of carrots and the smoky richness of chorizo. Topped with fresh coriander for a burst of freshness, this soup is a comforting and satisfying meal for any occasion.

45g butter
15ml oil
2 shallots (or onions)
2 garlic cloves
10ml coriander
10ml cumin seeds
5ml ground turmeric
1ml chili flakes
Zest of ½ lemon
1kg carrots
1 potato
1L chicken stock
250ml double cream plain yoghurt
125ml cream
Salt and black pepper for seasoning
160g chorizo
Fresh coriander

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 start 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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