Spiced Carrot Soup with Yoghurt and Chorizo

It is bank holiday Monday, we have had a wonderful weekend filled with great food, wine and good company and need to get back to our normal eating routine before tomorrow. I just wanted something light but tasty for lunch so whipped this up. A couple of recipes combined but always with the Nicole twist.
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​Ingredients:

2 onions, finely diced
​2 garlic cloves, crushed
​1 tsp grated fresh ginger
​1 tsp turmeric
​2 tsp ground coriander
​2 tsp cumin seeds
​1 kg carrots, peeled and sliced
​1.25 l fresh chicken stock
​1 Tbsp lemon juice
​Salt and pepper to taste
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​100 gr Chorizo
​1 Tbsp Greek yoghurt or sour cream
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​Method:
​Heat a pan on medium, add olive oil and butter. When the butter has melted add the onion, ginger and garlic and sweat for 10 minutes until translucent. Add the spices and cook for 2 minutes until aromatic and perfumed. Add the carrots and cook on a low heat until softened, stirring occasionally. Season with salt and pepper.
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​Add the stock and simmer for 20 minutes until the carrots are soft. Leave to cool and then blend until smooth in batches. Stir in the lemon juice. Heat a frying pan with a dash of olive oil and add the sliced chorizo. Sautée until almost crispy.
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​Serve in a bowl with a dollop of yoghurt or sour cream. Top with the chorizo and a drizzle of the oil from the chorizo pan. Pop a crusty roll on the side and you have a fabulous lunch. Enjoy!