Seasonal Soup // let'st just call soup

So, I appreciate that the title of this post is a little odd, but when I was thinking about what kind of soup this is, I didn't feel like any one vegetable was more predominant than the others. It's a good old root vegetable soup, with some chorizo thrown in for good measure and a healthy amount of flavour. This soup came together on a cold and sunny Sunday afternoon, when we had very little food in the house. If I were to make it again, I would add another onion, some celery and more garlic - the quantities below simply represent what I had on this occasion.

ingredients (serves approx. 8 people)
8-10 carrots (peeled and sliced)
1 large sweet potato
1 large parsnip
1 onion
1 clove garlic
6 slices of chorizo
a hearty shake of paprika
a hearty shake of cumin
vegetable stock
red wine (optional)

1) Pre-heat the oven, and place the sweet potato & parsnip in a roasting dish for about 30 minutes, or until the vegetables are soft. (Halve the sweet potato & quarter the parsnip, and cover with a little olive oil.)
2) In a large heavy bottomed pan, heat a little coconut oil and saute the onion and chorizo until softened.
3) Add the garlic and cook for a minute until you can start to smell it cooking.
4) Add the spices and stir. If the pan is a little dry, add a slosh of water.
5) Add the sliced carrots and stock, then simmer for 20 mins or until the carrots are cooked through.
6) Remove the roasted vegetables from the oven. Scoop the sweet potato out of its skin, slice the parsnip into slightly smaller chunks, then add to the pan.
7) Blitz it all up with a hand blender, or food processor.
8) Season to taste, then eat & enjoy!