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    Carrot soup with Thai basil pesto

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    Carrot soup with Thai basil pesto

    by Chetna Makan

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes

    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)

    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

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