Roasted Carrot Soup with Carrot-Top Pesto
An unusual pesto made from fresh carrot tops and coriander is drizzled over this nourishing vegetarian soup, with toasted sunflower seeds adding crunch. Use a Knorr Vegetable Stock Pot, garlic and cumin to create fabulous depth of flavour.
Feeds
4Person
Preparation time
80Min.
easy
Ingredients
- 1 kg carrots, peeled & chopped into 2 cm lengths
- 35 ml olive oil
- Robertsons atlantic sea salt
- 1 onion, chopped
- 2 cloves garlic, minced
- 5 ml Robertsons ground cumin
- 5 ml Robertsons ground coriander
- 50 g packet Knorr thick vegetable soup
- 1 Knorr vegetable stock pot (dissolved in 1l hot water)
- Robertsons ground black peppercorns, to taste
- CARROT TOP PESTO:
- 40 g carrot tops, thick stems discarded (use coriander if you are unable to find carrot tops)
- 20 g coriander
- 30 ml olive oil, plus extra to serve
- 20 ml lemon juice
- 5 ml lemon zest
- 10 g sunflower seeds
- TO SERVE
- 15 g coriander
- 10 g sunflower seeds, toasted
Preparation method
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