Carrot Soup with Basil Pesto Swirl

By KeyIngredient

Ingredients

• Basil Pesto:
• 2 Tbsp extra-virgin olive oil
• 1 chopped onion
• 5 cups chopped (about 3 lbs) carrots
• 1 peeled and chopped potato
• 1 chopped garlic clove
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 4 cups vegetable
• 1 1/4 cups packed fresh basil
• 1/4 cup grated parmesan cheese
• 2 Tbsp pine nuts
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup extra-virgin olive oil

Details

Servings 8

Preparation

Step 1

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 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. Ladle into bowls; swirl 1 tsp pesto into each.