Roasted Vegetable Soup with Chorizo

This soup can be made with or without the Chorizo, and if you want a vegetarian version, use vegetable stock instead of chicken.   Beets in the roasted veggies adds a wonderful color to the end product.

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• Curry powder
• Salt and fresh ground pepper
• Cayenne pepper
• Roasted vegetables per last post (I didn’t use squash or potatoes for the soup).
• Ground chorizo sausage (optional)
• 1 qt quality prepared or homemade vegetable or chicken broth

Start vegetables roasting.  Meanwhile saute chopped onion and celery in olive oil in a heavy dutch oven or stock pot large enough to hold finished soup.  When onion and celery are soft and translucent, add stock and low simmer while vegetables are roasting.

Brown/cook chorizo in a separate pan.  remove to plate with paper towels to drain.

When vegetables are done roasting, add to stock and blend to desired consistency with immersion blender.  Add salt, fresh ground pepper, curry, cayenne to taste.   Chorizo can be added to whole pot or individually to bowls when serving.