Carrot Soup with Chilli Coriander Pesto Recipe

Introduction

This vibrant carrot soup combines the natural sweetness of carrots with the warming flavors of curry and ginger. Topped with a zesty chilli coriander pesto, it’s a comforting and fresh dish perfect for any season.

Ingredients

• 5 tbsp olive oil
• 2 onions, finely chopped
• 3 large garlic cloves, crushed
• Thumb-sized piece ginger, grated
• 4 tbsp mild curry powder
• 900g carrots, sliced
• 1.7l hot vegetable stock
• Large bunch coriander, chopped
• 30g pine nuts, toasted
• 1 small red chilli, deseeded and finely chopped
• 40g parmesan or vegetarian alternative, finely grated
• 1 lemon, zested
• Crème fraîche and crusty bread, to serve (optional)

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the finely chopped onions and fry gently for about 7 minutes until soft.
2. Step 2: Stir in 2 crushed garlic cloves, grated ginger, and curry powder. Cook for another minute until fragrant.
3. Step 3: Add the sliced carrots and pour in the hot vegetable stock. Cover and simmer for 15-20 minutes until the carrots are tender.
4. Step 4: Remove the soup from heat and blend with a hand blender until completely smooth. Season with salt and pepper to taste. Keep on very low heat to stay warm.
5. Step 5: For the pesto, place the remaining 3 tablespoons of olive oil, coriander, remaining garlic clove, toasted pine nuts, and chopped red chilli into a small food processor. Blend until smooth.
6. Step 6: Transfer the pesto to a bowl and stir in the grated parmesan and lemon zest. If the pesto is too thick, add 1 tablespoon of water to loosen it.
7. Step 7: Ladle the soup into bowls, spoon over the chilli coriander pesto, and add a dollop of crème fraîche if using. Serve with crusty bread for a satisfying meal.

Tips & Variations

• For a vegan option, substitute parmesan with nutritional yeast and use a dairy-free crème fraîche or omit it altogether.
• If you prefer a spicier pesto, keep the chilli seeds or add an extra small red chilli.
• To add extra depth, roast the carrots before adding to the soup for a slightly caramelized flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep the pesto separate and add fresh before serving for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, this soup is great for making ahead. Prepare the soup and pesto separately, store in the fridge, and combine just before serving.

What can I use if I don’t have pine nuts?

Walnuts, almonds, or cashews make good substitutes for pine nuts in the pesto. Toast them lightly for the best flavor.

Carrot Soup with Chilli Coriander Pesto Recipe

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★★★★★

4.8 from 61 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A vibrant and warming carrot soup infused with mild curry spices and served with a fresh, zesty chilli coriander pesto. This comforting soup combines tender carrots and aromatic spices, blended smooth and topped with a flavorful pesto made from coriander, pine nuts, and parmesan, perfect for a cozy meal.

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Ingredients

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Soup Ingredients

• 5 tbsp olive oil
• 2 onions, finely chopped
• 3 large garlic cloves, crushed
• Thumb-sized piece of ginger, grated
• 4 tbsp mild curry powder
• 900g carrots, sliced
• 1.7l hot vegetable stock

Chilli Coriander Pesto Ingredients

• Large bunch coriander, chopped
• 30g pine nuts, toasted
• 1 small red chilli, deseeded and finely chopped
• 40g parmesan or vegetarian alternative, finely grated
• 1 lemon, zested
• 1 tbsp water (optional, to loosen pesto)

To Serve

• Crème fraîche (optional)
• Crusty bread (optional)

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Instructions

1. Prepare the Base: Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the finely chopped onions and fry gently for about 7 minutes until soft and translucent.
2. Add Aromatics: Stir in 2 crushed garlic cloves, grated ginger, and mild curry powder. Cook for an additional 1 minute, letting the spices release their fragrance.
3. Cook Carrots: Add the sliced carrots to the pan and pour in the hot vegetable stock. Cover and simmer for 15-20 minutes until the carrots are tender when pierced with a fork.
4. Blend the Soup: Remove the pan from the heat. Use a hand blender to puree the soup until completely smooth. Season to taste with salt and pepper, then keep on a very low heat to stay warm.
5. Make the Chilli Coriander Pesto: In a small food processor, combine the remaining 3 tbsp olive oil, chopped coriander, remaining garlic clove, toasted pine nuts, and chopped red chilli. Blend until smooth. Transfer to a bowl and stir in grated parmesan and lemon zest. If the pesto is too thick, add 1 tablespoon of water to loosen it gently.
6. Serve: Ladle the smooth carrot soup into bowls and spoon over some of the chilli coriander pesto. Add a dollop of crème fraîche if desired, and serve with crusty bread on the side for a hearty, flavorful meal.

Notes

• The soup can be made vegan by using a vegetarian parmesan alternative and omitting the crème fraîche.
• Adjust the chilli quantity according to your heat preference.
• To toast pine nuts, dry roast them in a pan over medium heat until golden and fragrant, shaking frequently to prevent burning.
• For a thinner pesto, add extra water or olive oil gradually until desired consistency is reached.
• Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: carrot soup, chilli coriander pesto, vegetarian soup, curry carrot soup, healthy soup, comforting soup