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Carrot, Celeriac, and Chorizo Soup

We like to serve this flavorful soup with toasted garlic bread, but a plain crusty loaf is a fine partner too to ensure a belly-filling, soul-warming supper! Don’t be put off by the ungainly appearance of celeriac (celery root): it’s really fairly easy to handle and has such a lovely flavor — fitting the bill perfectly for this economical but satisfying soup.

Carrot, Celeriac, and Chorizo Soup

2 tbs. olive oil
1 large onion, chopped
3 garlic cloves, chopped
6 thyme sprigs
1 lb. 5 oz. carrots, sliced
1 lb. 5 oz. celeriac (peeled weight), cut into ½” dice*
2 qts. chicken stock
5 oz. Spanish chorizo, diced
½ tsp. smoked paprika
crusty bread, to serve

Heat the oil in a large saucepan. Add the onion, garlic, thyme sprigs, and a pinch of salt, then cook on a low heat for 8-10 minutes until softened but not colored. Add the carrots and celeriac, and cook for 10 minutes more, stirring often. Add the chicken stock and simmer for 20 minutes until the vegetables are soft. Remove the thyme stalks, then blend the soup with a stick blender (or in batches in a food processor).

Sauté the diced chorizo briefly to crisp up and drain on a paper towel. Ladle the soup into bowls, scatter some of the chorizo over each, and sprinkle with some of the smoked paprika. Serve with crusty bread.

*Toss the dice into a bowl of water with a squeeze of lemon juice added, to stop them going brown. Drain when you’re ready to add to the soup.

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