Spring carrot and chorizo soup
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Jonathan Lovekin
Spring carrot and chorizo soup
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
257Kcal
Fat
16gr
Saturates
6gr
Carbs
16gr
Sugars
13gr
Fibre
5gr
Protein
12gr
Salt
0.9gr
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Ingredients
- 2 medium onions
- 250g carrots
- 1 tbsp olive oil
- 225g cooking chorizo
- 250g cherry tomatoes, halved
- 1 bay leaf
- 3 tbsp chopped chives
- 1 carrot, peeled into thin strips
Step by step
Get ahead
Make up to 2 days ahead. Reheat, and fry the chorizo before serving.
- Peel and roughly chop the onions and the 250g carrots, then let them soften for a few minutes in the olive oil over a moderate heat.
- Cut 4 slices off the chorizo and set aside. Skin and chop the remaining chorizo and brown in the pan. Add the tomatoes, 500ml water and a bay leaf. Bring to the boil, then simmer for 15 minutes.
- Pour the soup in batches into a blender or food processor (discard the bay leaf), then blitz and return to the pan. Grill or fry the reserved chorizo until golden. Add a further 250ml water to the soup, and salt and pepper. Bring back to the boil and simmer for 5 minutes, stirring regularly. Peel the extra carrot into thin strips. Ladle the soup into bowls and finish with the reserved chorizo, carrot shavings and chives.
Chef quote
Chorizo adds a more substantial note to carrot soup than the classic coriander – you will still get the sweetness of spring carrots, but with a deep savoury note too.
