Creamy Red Pepper Soup with Smoked Paprika Yogurt and Crumbled Chorizo

For the soup:
In a large pot, heat olive oil over medium heat. Add the onion and cook until translucent, around 5 minutes. Add the garlic and cook for 1 minute.

Add the white wine and cook until volume is reduced in half, around 2 minutes. Make sure to scrape up any brown bits stuck to the bottom of the pan.

Add the carrot, celery, potato, red peppers, and stock. Bring to a boil, reduce heat, and simmer until veggies are cooked through, roughly 20 minutes.

Using an immersion blender, puree until completely smooth. Stir in the milk, salt, sugar and vinegar. Taste and add more salt if necessary.

For the smoked paprika yogurt:
Combine yogurt and paprika in a small bowl. Add as needed to the soup.

To serve:
Dish soup into serving bowls. Add a dollop of yogurt and coarsely chopped chorizo to taste.