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Crystal Russell Gates
Carrot soup with chorizo and sage
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Ingredients
Directions
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Heat the oil in a soup pot and fry the chorizo and sage at medium height. Scoop the chorizo and sage from the pan onto a plate.
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Fry the onion in the shortening for about 2 minutes. Add the carrot and stock and simmer for about 15 minutes.
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Purée the soup with a hand blender and stir in the crème fraîche. Serve the soup in bowls and sprinkle with the chorizo and sage.
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Nutrition
330Calories
Sodium0% DV0g
Fat42% DV27g
Protein22% DV11g
Carbs4% DV11g
Fiber0% DV0g
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