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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
