Heat the oil in a pan and gently fry the onion, garlic and carrots until softened. Add the chorizo and fry until the fat starts to render out and the sausage starts to crisp. Remove the chorizo with a slotted spoon and set aside.
Stir in the sweetcorn, beans, tomatoes, tomato puree and paprika and about half the stock. Season and bring to a simmer. Simmer for around 20 minutes until thickened and the flavour has intensified. Add a little more stock if it is too thick. Add the chorizo back to the soup and adjust the seasoning if necessary.
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