Spicy Carrot, Tomato, Chorizo and Cilantro Soup
1 tablespoon olive oil
1 medium red onion, finely chopped (1 cup)
8 ounces (2 links) fresh chorizo, casings removed
14 ounces carrots, peeled and cut into small chunks
14 ounces sweet potatoes, peeled and cut into very small chunks
3 ribs celery, trimmed and cut into small chunks
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon cumin seed
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 cups chopped fresh tomatoes
1 quart no-salt-added chicken broth
3 or 4 tablespoons chopped fresh cilantro
14 ounces canned no-salt-added chickpeas, drained
Freshly squeezed juice of 1 lime (1 or 2 tablespoons)
Kosher salt and freshly ground pepper
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat. Add the onion and chorizo, breaking the sausage into pieces as you drop it in. Cook for 5 minutes, stirring occasionally, then add the carrots, sweet potatoes and celery and cook for 10 minutes, stirring occasionally.
Add the crushed red pepper flakes (to taste), cumin seed, ground coriander and ground turmeric; cook for 2 minutes, then stir in the tomatoes and the broth. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 20 minutes or until the vegetables are just tender.
Transfer about four ladlefuls of the soup to a blender. Add half of the cilantro and half of the chickpeas. Remove the center knob of the blender lid to allow steam to escape and hold a clean kitchen towel over the opening. Puree until smooth, then pour the pureed soup back into the pot, adding the remaining cilantro and chickpeas and half of the lime juice. Stir to combine.
Season with salt and pepper to taste, adding the remaining lime juice as needed. Makes 10 (1-cup) servings.
Source: Adapted from “The Foolproof Freezer Cookbook,” by Ghillie James (Kyle).
Per serving: 230 calories, 10 g protein, 23 g carbohydrates, 11 g fat (4 g saturated fat), 30 mg cholesterol, 430 mg sodium, 5 g dietary fiber, 6 g sugar.