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–+ servings

Carrot Soup with Parsley Almond Pesto

Karen Tedesco
An easy to make, smooth-textured carrot soup gives you all the healthy benefits of carrots, without cream or milk. 
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup and Stew
Cuisine Vegetarian
Servings 4 servings
Calories 652 kcal

Ingredients
 

  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 g) butter
  • 2 pounds (900 g) carrots peeled and cut into 2-inch chunks
  • 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) water or vegetable stock
  • 1 teaspoon fresh lemon juice

Pesto:

  • 1 bunch Italian flat-leaf parsley
  • 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
US Customary - Metric

Instructions
 

  • 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.
  • 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

  • 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

  • Serve the soup with a spoonful of pesto and sprinkle with remaining parsley leaves and almonds.

Notes

  • Use any leftover pesto within a day or two, tossed with roasted vegetables or spread on a warm crostini.
  • To make this vegan, substitute the butter with coconut oil or use all olive oil.

Nutrition

Serving: 1gCalories: 652kcalCarbohydrates: 37gProtein: 13gFat: 53gSaturated Fat: 8gCholesterol: 9mgSodium: 941mgPotassium: 996mgFiber: 11gSugar: 18gVitamin A: 38758IUVitamin C: 16mgCalcium: 316mgIron: 2mg