all recipes

Inside Out Chef's spicy carrot, tomato, chorizo and coriander soup

In association with Fruit, Vegetables & Dairy from Mark Murphy & East Coast Cured

A hearty spiced soup, from Inside Out Chef with carrot, tomato and chorizo and best enjoyed with a thick slice of sourdough loaf.

Method

  1. Heat the oil in a large pot and add the onion & chorizo (or picante salami).

  2. Fry gently for 5 minutes, add the carrots, sweet potatoes and celery.

  3. Fry for a further 10 minutes, stirring occasionally.

  4. Add the spices and cook for 2 minutes.

  5. Add the tomatoes and stock.

  6. Season, bring to the boil and simmer for 20 minutes, or until the vegetables are tender.

  7. Transfer four ladlefuls of soup into a liquidise as well as half the coriander and half the chickpeas/black beans.

  8. Once pureed, add back into the pan and stir through the remaining chickpeas/beans, coriander and the juice of one lime.

  9. Taste to check the seasoning and enjoy with some Bakery Andante or Company Bakery bread.