- Heat the oil in a large saucepan and gently cook the onion for 5-8 minutes until it starts to soften. Add the garlic, carrots and ginger and stir well. Cook for two minutes then add the stock.
- Bring to a simmer, season and cook for 15 mins, with the lid on, until the carrots are soft. Stir in the nut butter then set aside to cool a little.
- While the soup is cooking make the pesto. Toast the seeds in a dry frying pan until they begin to pop. Whizz the toasted seeds, parmesan, garlic, carrot tops, nut butter, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste. As its whizzing, add more oil until it becomes a drizzling consistency.
- Blend the soup until smooth, add more stock if it’s too thick and check the seasoning. Reheat then ladle the soup into bowls and drizzle with pesto.
Recipe from Meridian Foods.
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Carrot soup is always a firm favourite with most, just pop in some peanut butter for a nutty twist
For the soup: 1 tbsp sunflower oil 1 onion, peeled and roughly chopped 2 cloves garlic, finely grated 400 g carrots with green leafy tops, peeled and roughly chopped 3cm root ginger, finely grated 600ml vegetable stock 2 tbsp peanut butter For the pesto: 40g pumpkin seeds 70g parmesan, grated 1 clove garlic, roughly chopped 40g carrot tops, well washed 1 tbsp peanut butter ½ lemon 180ml olive oil
Time: 15 minutes Serves: 4 Nutrition: n/a