Carrot Soup With Basil Pesto Swirl
Carrots are a great source of beta-carotene, which is converted to vitamin A in the body and is important for good vision.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Carrots
- 1 medium Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 2 tablespoon Olive Oil
- 1 cup Basil Leaves
- 2 tablespoon Pine Nuts
- 2 tablespoon Parmesan Cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
- Add the carrots and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
- While the soup is simmering, make the basil pesto by blending basil leaves, pine nuts, Parmesan cheese, olive oil, salt, and black pepper in a food processor.
- Once the carrots are tender, use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve the carrot soup hot, with a swirl of basil pesto on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.