Carrot Soup with Parsley Almond Pesto
Serves 425 mins prep70 mins cook
An easy to make, smooth-textured carrot soup gives you all the healthy benefits of carrots, without cream or milk.
0 servings
What you need
tbsp olive oil
tbsp butter
lb carrot
tsp salt
tsp sugar
tsp ground coriander
cup vegetable broth
tsp lemon juice
cup slivered almonds
tsp fennel seed
Instructions
0 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. 1 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 4 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 7 Serve the soup with a spoonful of pesto and sprinkle with remaining parsley leaves and almonds.View original recipe
