Carrot soup with chilli coriander pesto served in bowls with crusty bread

Carrot soup with chilli coriander pesto

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(1 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4-6

Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick

Nutrition and extra info

  • Soup only
  • Healthy

Nutrition: Per serving (6)

  • kcal258
  • fat16g
  • saturates3g
  • carbs17g
  • sugars14g
  • fibre10g
  • protein6g
  • salt0.2g
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Ingredients

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 large garlic cloves, crushed
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp mild curry powder
  • 900g carrots, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 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
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • crème fraîche and crusty bread, to serve (optional)

Method

  1. 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.

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

  3. 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.

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

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