Carrot Soup with Fennel Pesto
Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is important for maintaining good vision.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Carrots
- 4 cup Vegetable stock
- 1 piece Onion
- 2 cloves Garlic
- 1 bulb Fennel
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice
- To taste garnish Fresh basil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and fennel. Cook until softened, about 5 minutes.
- Add carrots and vegetable stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until carrots are tender.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Season with salt, pepper, and lemon juice. Stir well.
- Serve hot, garnished with fresh basil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 12g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.