Carrot Soup With Basil Pesto Swirl

Recipe by Sageca
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
  • With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.).
  • In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
  • Add chicken broth and bring to boil.
  • Cover, reduce heat and simmer to blend flavours, about 40 minutes.
  • Ad nutmeg. Let cool slightly.
  • Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
  • (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
  • When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.
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