Simple, Smooth Carrot Soup with Parsley Pesto Recipe

Elegant and simple, this creamy carrot soup is delicious! Without cream or milk, carrots, onion, celery, and vegetable broth make a creamy mouthfeel. Use my lovely parsley-almond pesto to garnish the soup.

– 2 tablespoons (30 ml) olive oil – ▢2 tablespoons (30 g) butter – ▢2 pounds (900 g) carrots, peeled and cut into 2-inch chunk – ▢1 onion, chopped – ▢2 stalks celery, chopped – ▢2 teaspoons salt – ▢1 teaspoon sugar, honey or maple syrup – ▢½ teaspoon ground coriander – ▢6 cups (1.5 l) vegetable broth – ▢1 teaspoon fresh lemon juice Pesto: – ▢3 cups Italian flat-leaf parsley, from 1-2 bunche – ▢½ cup (125 g) sliced almonds, toasted – ▢¼ teaspoon fennel seeds, optional – ▢½ cup (125 ml) extra-virgin olive oil – ▢Salt – ▢½ cup (50 g) freshly grated Parmesan cheese

INGREDIENTS

In a big saucepan, melt the butter. Salt, sugar, parsley, and carrots should all be added. 

INSTRUCTIONS

STEP 1

Move the veggies around and cook for about 5 minutes, or until they start to release liquid and get soft.

STEP 2

Turn the heat down to low and add 6 cups of water or veggie stock. The carrots should be soft after about 15 minutes of cooking. 

STEP 3

Get the soup off the heat and let it cool down for a while. Then, use a mixer to make it smooth. Add the lemon juice and salt to taste.

STEP 4

To make pesto Some parsley leaves should be saved for the topping. Use a small food processor to chop the rest of the parsley into very small pieces. 

STEP 5

Pulse everything but one tablespoon of almonds in the food processor until paste-like. Add cheese, fennel seeds, olive oil, and salt to taste. Mix with pulse.

STEP 6

To serve Add a spoonful of pesto to each bowl of soup and top with the rest of the parsley leaves and nuts.

STEP 7

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