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Carrot soup with Thai basil pesto
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Serves: 4
1 tbsp sunflower oil
15g unsalted butter
1 leek, roughly chopped
6 cloves garlic, roughly chopped
450g sweet kingdom carrots, chopped into 1cm pieces
2 medium potatoes, chopped into 1cm pieces
1 litre fresh vegetable stock
Crusty bread, to serve (optional)
PESTO
1 clove garlic, peeled
25g pack Thai basil, leaves only
2 tbsp pine nuts
20g Parmigiano Reggiano, grated
4 tbsp extra virgin olive oil
1 Heat the oil and butter in a large pan or casserole dish, add the leek with a pinch of salt and cook for 5 minutes over a medium heat. Add the garlic and cook for another minute. Add the carrots and potatoes, turn up the heat to high and cook for 3-4 minutes, stirring occasionally. Add the stock, season and bring to a simmer. Cover and cook over a low heat for 30 minutes, until the carrots and potatoes are cooked.
2 Meanwhile, make the pesto. Crush the garlic to a paste using a pestle and mortar. Add the basil and crush down before adding the pine nuts. Make sure all is mashed well before adding the cheese and mashing a bit more. Add the oil with 1 tbsp cold water and mix well. 3 When the soup is cooked, use a hand blender or food processor to blend until smooth. Ladle into warm bowls and top with a spoonful of pesto. Enjoy with crusty bread, if liked
Typical values per serving:
Energy |
Per serving (not including bread) 1771kJ 426kcals |
---|---|
Fat | 29g |
Saturated Fat | 6.2g |
Carbohydrate | 30g |
Sugars | 10g |
Protein | 7.3g |
Salt | 0.6 |
Fibre | 7.1g |
gluten free
This recipe was first published in November 2021.
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