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Ingredients

Adjust Servings:
600 g baby carrots
1 medium onion
3 tbsp olive oil
Salt
1/4 tsp curry powder
100 ml cream
500+200 ml water
For pesto:
1 cup carrot tops
1 clove garlic
1 tbsp cedar nuts or blanched almonds
1/2 tsp lemon juice
2 tbsp olive oil
Baby Carrot Soup with Carrot-Top Pesto

Baby Carrot Soup with Carrot-Top Pesto

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 25
  • Serves 4
  • Medium

Ingredients

  • 600 g baby carrots

  • 1 medium onion

  • 3 tbsp olive oil

  • Salt

  • 1/4 tsp curry powder

  • 100 ml cream

  • 500+200 ml water

  • For pesto:

  • 1 cup carrot tops

  • 1 clove garlic

  • 1 tbsp cedar nuts or blanched almonds

  • 1/2 tsp lemon juice

  • 2 tbsp olive oil

Directions

Share

This soup is the highlight of the spring soups season! As soon as baby carrots appear in grocery stores – like a beautiful bouquet with fresh green tops – I am looking forward to cooking this soup. It is absolutely delicious, light and healthy. Baby carrot soup is surprisingly paired with pesto made of carrot tops. Carrot tops turn out to be very healthy, and in our dish they are also very tasty!

Super highly recommended!

Super spring soup!

P.S. For vegan and dairy-free version please add ceshew muss at the end of cooking insted of cream.

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Steps

1
Done

Cut the onion into 1x1 cm cubes.

2
Done

In a pot, heat some oil and cook onion for about 2-3 min over medium heat until transparent.

3
Done

Rinse the baby carrots, cut off the tops. Don’t peel, cut into 1 cm thick circles. Save the tops.

4
Done

Add the carrots to the onion, mix and cook for 2-3 stirring occasionally. Don’t let them go brown!

5
Done

Pour in about 500 ml cold water to cover the vegetables.

6
Done

Bring to a boil. Reduce to simmer, cover and cook for about 15 min until the carrots are soft. Baby carrots need much less cooking time than regular ones.

7
Done

Prepare pest meanwhile. Trim the carrot tops, discard the stems.

8
Done

In a food processor bowl, add the carrot tops, peeled garlic, salt, olive oil and lemon juice. Pulse until combined. Add the nuts and pulse for 1-2 sec. The nut pieces should be tiny but still noticeable.

9
Done

When the carrots are done, remove from heat and process with a hand mixed until smooth.

10
Done

Add cream. Then add water, thinning to the desired consistency. Add salt and curry, mix. Bring to a boil and then simmer for 2-3 min.

How to serve:

Ladle into the bowls. Place 1 tsp pesto on top of the soup and mix to distribute the pesto on the surface.

How to keep:

Keep refrigerated for up to 3 days. The soup and the pesto are kept separately.

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