Carrot soup with chilli coriander pesto

carrots fibre healthy low calorie pesto soup spiced carrot soup starter

N/A

Serves 4-6

Source

Ingredients

5 tbsp olive oil

2 onions , finely chopped

3 large garlic cloves , crushed

thumb-sized piece ginger , grated

4 tbsp mild curry powder

900g carrots , sliced

1.7l hot vegetable stock

large bunch coriander , chopped

30g pine nuts , toasted

1 small red chilli , deseeded and finely chopped

40g parmesan or vegetarian alternative, finely grated

1 lemon , zested

crème fraîche and crusty bread, to serve (optional)

Method

Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.

Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.

Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it’s too thick, loosen with 1 tbsp water.

Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.