Slow Cooker Carrot & Chorizo Soup
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 carrots, peeled and roughly chopped
- 1 onion, chopped
- 100g chorizo, sliced or diced
- 4 garlic cloves, grated
- A handful of fresh parsley or coriander, plus extra to garnish
- 1 tbsp curry powder
- Salt and black pepper, to taste
- 1.2L chicken stock
Method
- Heat a large frying pan over a medium heat and fry the chorizo for a few minutes until it starts to crisp up and release some oil.
- Peel and chop your carrots then add to the slow cooker with the rest of the ingredients.
- Cook on high for 3-4 hours or low for 7-8 hours.
- Once cooked, blend the soup until smooth and using a blender. If itβs a little too thick, add a splash more stock or water until you reach your preferred consistency.
- Serve into bowls and top with a little extra crispy chorizo, freshly chopped parsley or coriander and plenty of black pepper. Enjoy! π