Carrot and Chorizo Soup

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Carrot and Chorizo Soup

recipe updated Oct 8, 2019


  • Pine nuts icon
    Pine nuts
    30g (about 3½ tbsp)
  • Ham stock icon
    Ham stock
    700ml (3 cups)
  • Fresh thyme icon
    Fresh thyme
    1 tbsp (about 2g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 4g)
  • Fresh oregano icon
    Fresh oregano
    1 tsp (about 2g)
  • Garlic clove icon
    Garlic clove
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33g)
  • Chorizo icon
    60g (about 4 tbsp)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Shallot icon
    75g (about 1¾)
  • Potato icon
    150g (about ¾)
  • Carrot icon
    100g (about 2)
  • Tarragon icon
    4 sprigs


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add ham stock, fresh thyme, fresh parsley and fresh oregano to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Add garlic clove to the kCook bowl
  7. Add tomato paste, chorizo and salt & pepper to the kCook bowl
  8. Turn direct prep attachment to position 1
  9. Slice shallot, potato and carrot into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Attach lid to kCook bowl with filler cap fitted
  12. Cook with filler cap fitted - 30 min, 100°C, speed 1
  13. Blend with filler cap fitted - 2 min, speed 12
  14. Serve
  15. Top with tarragon
  16. Garnish with pine nuts
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