Usually I’m not a fan of soups. I always thought it was a punishment, the only possible meal to swallow when you have 40 fever. On the other hand, I love those with lots of big pieces like the minestrone, which is ultimately flatter.
And now I’m starting this month of October with cravings for soups. I want lightness, unexpected combinations of flavors, and all that without spending 2 hours in the kitchen.
For my first soup of the season (and maybe not the last!), I mixed sweet potatoes and carrots with chorizo. The spiciness of the latter perfectly enhances the sweetness of the vegetables. It’s excellent! I also added fresh cilantro and curry croutons.
Thus simmered, my little soup delighted me.
2 nice sweet potatoes
100 g strong chorizo
600g vegetable stock
1/2 bunch of cilantro
To make my soups, I use my Thermomix. It cooks, stirs and mixes… Nothing impossible to reproduce with a saucepan, a spoon and a soup plunger.
Chop the shallot and sauté in a little oil.
Add the chorizo, mince it and fry it for a few minutes.
Peel the sweet potatoes and cut them into large cubes. Peel the carrots in the same way and cut them into thin slices. Add them to the chorizo with the vegetable broth. Salt and cook for about 15 minutes at 100°C.
Add a good handful of coriander, leaves and stems and blend for 1 minute at maximum speed.
Check the seasoning.
Serve the soup hot, with yogurt, coriander leaves and croutons.
2 tbsp curry oil
flower of salt
Preheat the oven to 180°C.
Cut the bread into pieces and drizzle with oil. To mix together.
Sprinkle with fleur de sel.
Brown for 10 to 15 minutes.
To finish: without a food processor, simply adapt the cooking times and, if necessary, the quantity of broth.
At the moment, I often use the curry oil that was sent to me by Soleou . You can also certainly flavor your olive oil by infusing it with curry powder. I haven’t tested it yet, but I think it works fine.
If you fear the spiciness, choose a slightly milder chorizo. On the contrary, if you want more, add a little red pepper.