This soft and sweet carrot soup is delicious in combination with the slightly salty crumbs of Spanish chorizo sausage
Preparation
Heat a pan without oil or fat and fry the chorizo for a few minutes until slightly crispy. Then drain on a kitchen paper and cool. Fry the onion and garlic with the caraway in a pan with a little oil. Add the carrot and fry for 2 minutes. Add the water and stock cube and cook the carrot until soft for about 12 minutes.
Puree the soup with a stick blender until smooth. Add the cream, paprika and lemon juice. Taste to see if the soup needs a pinch of salt or pepper. Grind the chorizo in a food processor until crumbs form. Serve the soup with the chorizo crumbs and parsley and, if desired, some bread.
Source: Leukerecepten by leukerecepten-nl.
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