Carrot Soup with Basil Pesto Swirl
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 196 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 5 g |
| chol | 2 mg |
| sodium | 695 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 8 |
| vit A | 227 |
| vit C | 12 |
| folate | 13 |
- Portion size: 8
Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden.
Ingredients
- 2 tbsp 2tbspextra-virgin olive oil
- 1 1chopped oniononions
- 5 cups 5cupschopped (about 3 lb) carrotcarrots
- 1 1peeled and chopped potatopotatoes
- 1 1chopped garlic clovegarlic cloves
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tspdried thyme
- 4 cups 4cupsvegetable stock BASIL PESTO
- 1-1/4 cups 1-1/4cupspacked fresh basil
- 1/4 cup 1/4cupgrated parmesan cheese
- 2 tbsp 2tbsppine nutpine nuts
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 1/4 cup 1/4cupextra-virgin olive oil
Preparation
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 for up to 6 months.)
In Dutch oven, heat oil over medium heat; fry onion, carrots, potato, garlic, salt, pepper and thyme, stirring occasionally, until softened and golden, about 10 minutes. Add stock and 2 cups (500 mL) water; bring to boil. Cover, reduce heat and simmer to blend flavours, about 40 minutes. Let cool slightly.
Using immersion blender or in batches in blender, puree 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; reheat.) Ladle into bowls; swirl 1 tsp (5 mL) pesto into each.
Source : Canadian Living Magazine: October 2006
