Creamy Carrot Soup with Parsley Almond Pesto
Serves 425 mins prep70 mins cook
A simply delicious, creamy carrot soup topped with parsley almond pesto. No milk or cream.
0 servings
What you need
Instructions
Heat the butter and oil in a large saucepan until butter melts. Add the carrots, onion, celery, salt sugar and coriander. Stir the vegetables around and cook until they begin to release liquid and become softened, about 5 minutes. Pour in 6 cups water or vegetable stock and bring to a simmer. Cook about 15 minutes, or until the carrots are tender. Remove from the heat and cool for a bit, then puree the soup in a blender until completely smooth. Stir in lemon juice and taste for salt. To make the pesto Reserve a few parsley leaves for the garnish and chop the rest in a small food processor until finely chopped. Add all but 1 tablespoon of the almonds and pulse until the nuts are finely chopped and the mixture forms a paste. Add the fennel seeds, olive oil, salt to taste and the cheese and pulse to combine. To serve Serve the soup with a spoonful of pesto and sprinkle with remaining parsley leaves and almonds.View original recipe