Slow Cooker Carrot & Chorizo Soup FAQs

Can I make carrot and chorizo soup in a slow cooker?

Absolutely. That’s one of the reasons I love this recipe. The slow cooker gives the carrots plenty of time to soften and allows all those lovely smoky flavours from the chorizo, garlic and spices to come together. It’s a proper throw-it-in-and-let-the-slow-cooker-do-the-work kind of recipe.

Do I need to fry the chorizo before adding it to the slow cooker?

You don’t have to, but I’d recommend it if you have a few extra minutes. Frying the chorizo first helps release those lovely smoky oils and gives the soup an extra depth of flavour. If you’re short on time, though, you can add it straight to the slow cooker.

Can I use cooking chorizo or sliced chorizo?

Yes. Both work well. Cooking chorizo will give you a slightly meatier texture, while a good-quality cured chorizo will bring plenty of smoky flavour and release some delicious paprika-infused oil into the soup.

Do I have to blend carrot and chorizo soup?

I personally love this soup blended until smooth and creamy, but you can leave it slightly chunky if that’s more your thing. A stick blender makes it really easy to get the texture you want.

How do I make carrot and chorizo soup creamy?

You don’t necessarily need cream. Once the carrots are cooked and blended, they naturally give the soup a lovely thick and silky texture. If you want it even richer, a splash of double cream or a spoonful of crème fraîche works brilliantly.

Can I make this soup without chorizo?

Yes. If you want to leave the chorizo out, you can still make a really tasty carrot soup. I’d add a little extra smoked paprika, garlic and seasoning to bring back some of that smoky depth.

Can I make carrot and chorizo soup vegetarian?

You can, but you’ll need to swap the chorizo for a vegetarian alternative and make sure you’re using vegetable stock. You can also increase the smoked paprika and add a pinch of chilli to keep plenty of flavour in there.

Is carrot and chorizo soup spicy?

It depends on the chorizo you use. Most chorizo gives you more of a smoky warmth than serious heat. If you like things spicy, add some chilli flakes or use a hotter chorizo. If you’re cooking for the family, start mild and add extra heat at the end.

Can I add other vegetables to carrot and chorizo soup?

Of course. This is a very forgiving soup. Sweet potato, butternut squash, red pepper, onion or a little celery would all work nicely. Just keep the overall balance of liquid and vegetables roughly the same.

Can I use frozen carrots?

Yes. Frozen carrots are absolutely fine in soup and can go straight into the slow cooker. It’s a great way of using up what you already have in the freezer.

Can I freeze carrot and chorizo soup?

Yes, it freezes really well. Allow the soup to cool completely, portion it into suitable containers and freeze. I’d use it within 3 months for the best quality. Thaw it thoroughly in the fridge before reheating.

How long does carrot and chorizo soup last in the fridge?

Once cooled, keep it in an airtight container in the fridge and use within around 3–4 days. If you’re making a big batch, I’d freeze anything you won’t eat within that time.

How do I reheat carrot and chorizo soup?

Reheat it gently in a saucepan over a medium-low heat, stirring occasionally, until piping hot throughout. You can also reheat individual portions in the microwave. If the soup has thickened in the fridge, just add a splash of stock or water to loosen it.

What can I serve with carrot and chorizo soup?

You really can’t go wrong with a chunk of crusty bread. A toasted sourdough, warm ciabatta or even a simple cheese toastie makes this a proper comfort meal.

Can I use hot or mild chorizo?

Absolutely. It really comes down to how much heat you like. Mild chorizo gives you that lovely smoky, paprika flavour without too much spice, while a hot chorizo will give the soup more of a kick. You can always add chilli flakes at the end, so I’d generally start on the milder side.

Should I peel the carrots before making the soup?

I would. Give the carrots a good wash, peel them and roughly chop them into similar-sized pieces. There’s no need to spend ages getting them perfectly even – they’re going to be blended at the end anyway.

Do I need to chop the carrots small for the slow cooker?

Not particularly. Rough chunks are absolutely fine, but try to keep them reasonably similar in size so they cook at roughly the same rate. The important thing is that they’re completely tender before you blend the soup.

What herbs go well with carrot and chorizo soup?

Smoked paprika is the obvious winner, but herbs such as thyme or parsley also work really well. I like keeping the flavour fairly simple so the chorizo and carrots remain the stars of the show.

Can I add potatoes to carrot soup?

You can. Potato will make the soup thicker and more filling. I’d keep the amount fairly modest so you don’t lose the lovely carrot flavour.

Can I make this recipe in a soup maker?

Yes. If you have a soup maker, simply follow the manufacturer’s instructions for the maximum fill level and cooking time. Once everything is cooked, blend until smooth and adjust the seasoning and consistency.

Is carrot and chorizo soup gluten-free?

The main ingredients are naturally gluten-free, but always check the labels on your stock, chorizo and any other packaged ingredients if you’re cooking for someone who needs to avoid gluten.