Spanish Soup

I am off in Fiji at the moment, enjoying the sun, sand and a fabulous wedding. While I am gone, I thought I would leave you with a winter warmer!

I love soup in winter. When it is freezing cold outside nothing warms you up quicker than a piping hot bowl of soup. This spanish soup had a really nice tang to it and was really delicious.

Spanish Soup (From Delicious. Quick Smart Cook)

2 tbs olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3 carrots, peeled and chopped
1 ½ tsp ground cumin
1 tsp sweet paprika
400g can chopped tomatoes
2 cups chicken stock
¼ cup chopped flat leaf parsley
1 cup dry sherry
Chopped hard boiled egg, curls of jamon and small croutons to serve (The recipe said you could use proscuitto if you like, so I did!)

Heat the oil in a large saucepan over medium-low heat. Add the onion, garlic and carrot. Cook, stirring, for 5 – 7 minutes until softened.

Add the cumin and paprika, stir well and then add the tomato and the stock. Season with salt and pepper and bring to the boil. Reduce the heat to medium-low, partially cover and cook, stirring occasionally for 18 – 20 minutes, until the carrot is very tender.

Remove from heat and then use a stick blender to puree the soup until smooth. Add the parsley and sherry then warm through over low heat. Serve hot or chilled, garnished with egg, jamon and croutons.


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