As I was growing up, my mum's advice to me when it came to looking after myself had always been to know how to cook. She'd say 'You need to cook for your future husband otherwise what are you going to eat?' Fortunately, it seems mum and I have both been somewhat lucky and married husbands that are quite handy in the kitchen and actually don't mind doing a bit of the cooking; my own has been doing a disproportionate amount of the cooking over the last couple of weeks (which I'm ever grateful for).
To make this Carrot & Chorizo soup, heat 30g unsalted butter and 1 tbsp olive oil in a pot over medium heat. Cook 2 finely chopped onions and 2 finely chopped cloves of garlic for 5 minutes until softened. Add 5 coriander roots, 2tsp ground coriander, 1 tsp ground tumeric and 2 tsp cumin seeds and cook, stirring for 1-2 minutes. Add 1 kg chopped carrots, then cover and cook for 10 minutes until the carrots start to soften. Season with salt and pepper and then add 1.25L chicken stock. Bring to the boil, then reduce heat to medium and simmer for 20 minutes until carrots are tender.
Cool slightly, then blend in batches until smooth.
Always a tip to place your hand over the blender cover to make sure no nasty accidents happen (though I suggest a towel in between the hand and cover when you're dealing with hot soup).
The boy and I actually made this the night before we actually ate it to save a bit of time.
To serve, heat a frying pan over medium heat, add 150g chopped chorizo and cook for 3-4 minutes until crisp. Serve the soup with chorizo and coriander leaves. This soup is absolutely divine and actually reminds me of a curry because of the spices; great for this winter weather and worked out well to take to work.
A huge thank you to M for the blender wedding gift. It's taken us a little while but we've finally cracked it open and have it sat proudly on our kitchen bench. Looking forward to breakfast smoothies, soups and other blended goodies - thanks again!