Instructions

Heat the oil in a large soup pot over medium heat

Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.

When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute

Add the tomato and after two more minutes, the chestnuts. Stir.

Add the saffron infused liquid and the water and simmer for 10 minutes.

Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.