Carrot and celeriac soup with sausage

Ok, don't expect any miracles from the soup by itself, but adding some spicy/salty sausage to it will create a miracle dish.
I usually don't love carrot soup, because of its strongly sweet flavour, but this soup is really mild so even not-carrot-soup-lovers can eat it(carrots are healthy, eat lots of them!!).
Like I mentioned before, adding the sausage brings it to the next level, but then again, everything with sausage tastes 10 times better.

Servings: 6
Difficulty: easy
Preparation time: 20 minutes + 50 minutes cooking time
Ingredients:

• 2 tbsp olive oil
• 1 large onion, fnely chopped
• 3 garlic cloves, fnely chopped
• 6 thyme sprigs, leaves picked(or use 1 tsp dried thyme) 
• 600g carrots, sliced 
• 600g celeriac (peeled weight), cut into 1.5cm  dice
• 2 litres hot chicken stock 
• 140g cured chorizo sausage(or any other sausage), diced 
• 1/2 tsp smoked paprika
• crusty bread, to serve 

Method:

• Heat the oil in a large saucepan.
• Add the onion, garlic, thyme and a pinch of salt, then cook on a low heat for 8-10 mins until softened but not coloured. 
• Add the carrots and celeriac, and cook for 10 mins more, stirring often. 
• Add the chicken stock and simmer for 20 mins until the vegetables are soft. 
• Blend with a stick blender, then stir in the chorizo and paprika. (To make things worse, I fried the sausage before)
• Serve with the bread. 
• You can freeze the cooled soup in individual portions. Defrost for 8 hrs in the fridge before reheating.