Give the carrots a good scrubbing.
Cut them in half and set aside.
In a pot, heat the olive oil on medium heat.
Add the garlic and onions and sauté for roughly 3 minutes or until the onions look translucent.
Add the stock and carrots and bring to a boil.
Add the spices, orange juice and coconut milk.
Lower the heat and simmer for roughly 20 – 30 minutes or until the carrots are tender.
Remove from heat and allow to cool for a few minutes.
Puree with a hand blender. I like mine really smooth but if you prefer you may leave a few chunky bits in.
Add the chourico and simmer for roughly 5 minutes longer.
Add the salt to taste.
Finish with a drizzle of coconut milk and sprinkle with some smoked paprika.
Garnish with parsley.
Reprinted with permission of The Purple Calabash.
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