A pop of orange for a grey winter’s day, this gently spiced carrot and sweet potato soup is simple to make and ideal for taking to work for a speedy nutritious lunch.
If you’ve time you could roast the carrots and sweet potato for more depth of flavour, but I only had half an hour to spare, and to be honest the extra flavours I added with the chilli, garlic and lime meant the soup was far from bland. I’m all for taking my time in the kitchen, but these days I have so much to fit in that shortcuts will definitely be pursued. Like the little pot of roasted garlic paste i’m currently putting in absolutely everything I make – Sainsbury’s if you’re interested.
If you’re tucking into a bowl of this soup at home, or serving it up as a starter for guests I can highly recommend frying up some chopped chorizo as a little sprinkle along with some torn parsley leaves. I then drizzled the pinky chorizo oil from the pan over the soup for a finishing touch.
I used some spicy rare breed chorizo that I’ve been sent to try by Three Little Pigs from Kiplingcotes Farm in East Yorkshire. What I loved about it was how meaty it tasted, not at all chewy. It cooked up a treat and was the perfect match for my vibrant soup.
This is genuinely one of the tastiest soups i’ve made, so tasty and velvety smooth whizzed up in my Optimum Froothie which always does such an incredible job of blitzing things to a perfectly smooth consistency. It’s good to have a stash of this soup in the fridge to heat up for lunch and put some colour in our cheeks.
Spiced Root Soup With Chorizo
Serves: 4-6
Prep time: 10 mins
Cook time: 25 mins
Ingredients
1 tbsp olive oil
1 onion, chopped
1 pinch sea salt flakes
1 tsp chopped chilli paste (optional)
1 tsp roasted garlic paste
1 large sweet potato, peeled and chopped
3 carrots, peeled and chopped
1 litre vegetable stock
Topping
Chorizo, chopped
Flat leaf parsley, chopped
Method
- Heat the oil in a large lidded saucepan, then gently fry the onions with the salt until soft. Add the chilli and garlic paste and stir for a minute before adding the sweet potato and carrot. Give everything a good stir then add the vegetable stock and bring to the boil.
- Turn down to a simmer and then bubble gently for around 20 minutes until the vegetable are tender. Allow to cool a little before blending until smooth.
- When you’re ready to serve, reheat the soup and then fry the chopped chorizo for a few minutes and sprinkle over the bowls of soup with some chopped parsley.
Cook’s tips: Pour into individual portions and either refrigerate or freeze and use as required.
Disclosure: I am an ambassador for Optimum Froothie and have included affiliate links in this blog post. If anyone decided to purchase one of these blenders after reading my post and clicks on the link I will receive a small percentage of the sales.
Kavey says
I adore making soups in my Froothie! And I do love a meaty garnish too, lovely recipe!
Katie Bryson says
Thanks Kavey… I love adding a few sprinkles to a soup.
samantha rickelton says
I am so pinning this recipe to use in the next few weeks. I’ve never tried sweet potato in a soup before. I’ll let you know how we get on x
Katie Bryson says
Oooh I hope you love it as much as i do… i’m addicted to sweet potato recipes!
Jeanne Horak-Druiff says
Oh WOW – look at the colour of that soup! And I firmly maintain that there is no (savoury!) dish that cannot be improved by the addition of chorizo 😉
Katie Bryson says
You’re damn right there Jeanne!
Alida says
You soup looks fantastic and I love the addition of chorizo. Really good! I love good hearty soups!
Katie Bryson says
That’s very kind Alida… it’s definitely on the hearty scale!
Elizabeth says
This soup recipe is just the sort of comfort food I could use right this very minute! Sounds gorgeous!
Katie Bryson says
Thanks Elizabeth… it’s a gloriously comforting soup – will be making another batch me thinks…