Carrot soup with chilli-coriander pesto

• olive oil↗5 tbsp tbsp
• onion↗2

  finely chopped

• large cloves of garlic↗3

  crushed

• ginger↗thumb-sized piece

  grated

• soft curry4 tbsp tbsp
• carrots↗900g g

  sliced

• hot vegetable broth↗1.7l l
• corianderlarge bunch

  chopped

• pine nuts↗30g g

  toasted

• small red chilli↗1

  seedless, finely sliced

• parmesan↗40g g

  or vegetarian alternative, finely grated

• lemon↗1

  zest

• crème fraîche↗

  and crusty bread, for serving (optional)

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a pot, add the onion and sauté for 7 minutes. Add 2 cloves of garlic, ginger and curry and cook for another 1 minute. Add the carrots and broth, stir and simmer covered for 15‑20 minutes until the carrots are soft.

2. 2

   Remove from heat and blend with an immersion blender until completely smooth. Season to taste and keep on very low heat.

3. 3

   Pour the remaining 3 tbsp oil into a small food processor together with the coriander, remaining garlic, pine nuts and chilli. Blend until smooth, then transfer to a bowl and add the parmesan and lemon zest. If the sauce is too thick, thin with 1 tbsp water.

4. 4

   Divide the soup among plates and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if desired.