Nowhere does the usually unassuming carrot shine so brilliantly than in a bowl of soup. While the carrots add colour and sweetness, it’s the garlic, ginger and diced chorizo sausage which give this soup spiciness and fragrance.
Have you ever been shopping only to find out that someone else in your household has beaten you to it, and you have both bought enough groceries to feed a small village?
This is how l ended up with a mountain of carrots that would be regarded as heaven for any self respecting rabbit. Unfortunately (or fortunately), l don’t own any rabbits, so the challenge was what to do with them all.
By the way, I consider it fortunate that l don’t own a rabbit as our only experience as rabbit owners ended abruptly when l discovered the furry little creature eating my sofa. It had to go!
Without the benefit of a rabbit, l needed to do something with this oversupply of carrots.
There were a number of things l could of made; carrot cake, carrot muffins or even a carrot salad, but l decided to start with carrot soup.
As you know, carrots have a sweet mild flavour, and in a soup may taste just a wee bit bland unless you add something else. l’ve added garlic, ginger and chorizo sausage to elevate the flavour of my carrot soup. They give the soup fragrance and a little heat; the more you add the more aromatic and spicy your soup will be.
Thick, creamy, sweet and spicy, Carrot Soup is substantial enough to serve as a meal with nice thick chunks of crusty bread.
Now all l have to do is use up the remainder of the carrots!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4 – 6
- 40 g / 1.5 oz butter ( or 2 tbsp olive oil) (note 1)
- 1 medium onion, diced
- 1 tsp grated garlic
- 1 tbsp grated ginger
- 650 g / 1.5 lbs carrots thinly sliced
- 1 small potato, diced
- 4 cups chicken or vegetable stock
- 1 cup milk (note 2)
- salt & pepper to taste
- 1 chorizo sausage, diced (note 3)
- 1 tbsp olive oil
- optional: finely chopped parsley
- Place butter and diced onion in a medium – large pot over moderate – low heat. Saute until the onion is very soft (5 – 7 minutes).
- Add the garlic and ginger. Saute for a further minute.
- Add the thinly sliced carrots, diced potato and stock. Turn heat up to moderate (you need a rolling simmer) and cook until the carrots and potato are tender ( 10 minutes).
- Add olive oil to a small frypan over moderate – low heat. Add the diced chorizo. Saute until they’re a nice deep red colour and a bit crispy on the edges. Set aside.
- Remove pot from the stove. Puree ingredients from the pot in a blender until smooth (note 4).
- Return the soup to the pot. Stir in the milk.
- HAVE A TASTE. Adjust seasoning if required. Stir through some of the oil released by the chorizo sausage into the soup. This will add even more flavour and some heat.
- Ladle soup in bowls. Sprinkle with diced chorizo and finely chopped parsley. Drizzle with more chorizo oil.
- I use butter for its flavour. It also creates a lovely smooth silky soup.
- I find that milk creates just enough creaminess without being too heavy. You could substitute the milk 1/2 cup cream or sour cream (l’m just not a big cream user).
- I suggest chorizo sausage but you can certainly use any sausage you like. For a vegetarian version, leave it out entirely (there will still be plenty of flavour in the soup).
- To create that silky texture, I use a standing blender (liquidiser). You could also use a hand held / stick blender; both will do the job. If you do use a standing blender, l strongly suggest you either a) allow the mixture to cool off before you puree it, otherwise it will spray everywhere or b) remove the lid and place a clean tea towel over the blender and hold it place with your hand. Not all of the soup ingredients fit in my blender, so l have puree half of the mixture first, then pour it into a bowl. I puree the remainder of the mixture, then pour all of the puree back into the pot.