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Roast carrot, coriander and pesto soup

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Sweet and creamy from the roasted carrots, with a zesty brightness from the coriander pesto – this soup has it all.

13 Ingredients


  • 1kg carrots, peeled, coarsely chopped

  • 2 tbsp olive oil, plus extra, to drizzle

  • 1 brown onion, coarsely chopped

  • 3 garlic cloves, crushed

  • 2 tsp ground cumin

  • 1L (4 cups) Massel Beef Style Liquid Stock

  • 1 tbsp coriander seeds, toasted, slightly crushed
  • Coriander pesto


  • 1/2 cup fresh coriander leaves

  • 45g (1/4 cup) raw unsalted macadamias

  • 1 garlic clove, crushed

  • 2 tbsp shredded parmesan

  • 3-4 tbsp olive oil

  • 1 tbsp fresh lemon juice

5 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place carrots

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    (1kg carrots, peeled, coarsely chopped) on prepared tray. Drizzle with half the oil (2 tbsp olive oil, plus extra, to drizzle). Season. Roast, turning halfway through cooking, for 30-35 minutes or until tender.


  • Step 2

    Meanwhile, to make pesto, place coriander (1/2 cup fresh coriander leaves), macadamias (45g (1/4 cup) raw unsalted macadamias), garlic (3 garlic cloves, crushed) and parmesan (2 tbsp shredded parmesan) in a food processor. Process until finely chopped. With the motor running, add 2 tbs oil in a thin, steady stream until well combined. Add lemon juice (1 tbsp fresh lemon juice) and process until well combined. Stir through 1-2 tbs extra oil to reach desired consistency.

  • Step 3

    Heat the remaining oil in a large saucepan or stockpot over medium-high heat. Add the onion (1 brown onion, coarsely chopped) and cook, stirring, for 5 minutes or until softened. Add the garlic (1 garlic clove, crushed) and cumin (2 tsp ground cumin). Cook, stirring, for 30 seconds or until aromatic. Add the carrot and stock. Bring to the boil. Simmer for 15 minutes. Remove from heat.

  • Step 4

    Use a stick blender to blend the soup until smooth. Season.

  • Step 5

    Ladle the soup among serving bowls. Swirl through the pesto. Drizzle with olive oil. Sprinkle with the coriander seeds (1 tbsp coriander seeds, toasted, slightly crushed). Season with black pepper. Serve.
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Nutritional Information

Per serving

  • 463

  • 1937 kj

  • 38.2g

  • 6.3g

  • 11.8g

  • 5.7g

  • 20.1g

All quantities above are averages

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