Carrot Soup with Basil Pesto Swirl

Carrot Soup 150 Author: Canadian Living Credits: Carrot Soup 150

Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden.

  • Portion size 8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion
  • 5 cups chopped (about 3 lb) carrots
  • 1 potato
  • 1 garlic clove
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 4 cups vegetable stock
BASIL PESTO:
  • 1 1/4 cup packed fresh basil
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons pine nuts
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup extra-virgin olive oil

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 695 mg
  • Protein 4 g
  • Calories 196.0
  • Total fat 13 g
  • Cholesterol 2 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 227.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrot Soup with Basil Pesto Swirl

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