This is a simple recipe to make, but the flavors are so good that its great to use this for a dinner party and impress your guests. I like to serve it in small bowls or coffee cups as a starter… but of course you can have it as a main dish and serve it with a nice rustic bread.
500 gr carrot cleaned and in slices
1 onion shopped
1 clove of garlic
½ teaspoon of cumin
1 stock block
few drops of lemon juice
150 ml cream
1 teaspoon of paprika powder
1 liter water
150 gr chorizo (in slices)
oil for cooking
parsley for garnishing
Heat the pan without oil or butter and bake the chorizo in a few minutes crispy.
Drain the fat and leave it to cool down on absorbent roller towel.
Fruit the onion and garlic and cumin in a pan with a little bit of oil.
Add the carrots in and bake for 2 minutes.Add water and the stock block and cook for 12 minutes till the carrots are soft.Mix the soup with a hand blender, add the cream, paprika powder and lemon juice.
Add pepper and salt to your taste.
Crush the chorizo in a kitchen machine till you have crumbs.
Serve the soup with the chorizo crumbs and parsley.
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Tips from the Winelands, Western Cape