Chorizo, Carrot and Chilli Soup

Ingredients:

170g chorizo, sliced

7 carrots, chopped (skin left on)

3 potatoes, chopped (skin left on)

1 red chilli, sliced

3 garlic cloves, chopped

1 tbsp curry powder small handful of fresh

coriander

1.2 litres vegetable or chicken stock

salt and pepper, to taste chilli flakes, to garnish

Method:

1. If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until browned on both sides. If you're in a hurry, just skip this step.

2. Reserving a few slices of chorizo for garnish, place all the ingredients in the slow cooker, stir and season to taste.

3. Cook on high for 3 hours, then blitz the soup with a handheld blender until smooth. Garnish with the reserved chorizo and a sprinkle of chilli flakes.