Carrot Soup With Basil Pesto Swirl Recipes

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CARROT SOUP WITH CHILLI CORIANDER PESTO



Carrot soup with chilli coriander pesto image

Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick

Provided by Esther Clark

Categories     Lunch, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 13

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)

Steps:

  • Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
  • Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
  • Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it's too thick, loosen with 1 tbsp water.
  • Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

Nutrition Facts : Calories 258 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

AUTUMN CARROT BASIL SOUP



Autumn Carrot Basil Soup image

A gourmet soup recipe, perfect as a starter course to a more elegant meal or as a meal by itself.

Provided by Savory Sweet Life / Alice Currah

Time 45m

Yield 4-6

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, peeled and diced
1 pound shredded carrots
1 teaspoon red curry paste
1 teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon cumin
¼ teaspoon nutmeg
⅛ teaspoon cloves
4 cups chicken broth
1 cup Asian coconut milk
2 tablespoon dry sherry
1 cup fresh basil leaves

Steps:

  • In a large heavy bottom soup pot, heat the olive oil on medium high heat. Add the onions and saute for 5 minutes.
  • Add the carrots and continue to saute for an additional five minutes, stirring occasionally until the carrots are soft.
  • Stir in the curry paste, salt, cinnamon, cumin, nutmeg, and cloves.
  • Stir in the chicken broth, Asian coconut milk, and dry sherry.
  • Bring the soup to boil and then turn down the heat to medium-low. Cover the pot and cook the soup for 20 minutes. Turn off the heat.
  • Stir in the basil and place the lid back on.
  • Allow the soup to cool for 10 minutes.
  • Carefully transfer the soup to a blender. With the lid securely on and the vent slightly opened, puree the soup until smooth and the basil is un-noticable.
  • Serve warm and garnish with a few drops of coconut milk and fresh basil leaves.

LUSCIOUS CARROT TOMATO BASIL SOUP



Luscious Carrot Tomato Basil Soup image

Try this Creamy Carrot Tomato Basil Soup full of incredible flavors - naturally thickened by roasting the vegetables in the oven and pureeing them! Make this easy soup with stock for a healthy vegan lunch or use cream for an extra rich and indulgent version.

Provided by Mahy

Categories     Appetizer     Main Dish

Time 45m

Number Of Ingredients 15

10 ripe tomatoes on the vine (washed and cut in half)
1 red bell pepper (dissuaded and cut up into 1 inch pieces)
4 carrots (peeled and sliced into an inch chunk pieces)
4 shallots (peeled and cut in half)
6 slices garlic (crushed)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons oregano
6 sprigs fresh thyme
2 tablespoons olive oil
1/2 cup packed fresh basil leaves ((or 1/4 cup of basil pesto))
3 cups liquid in total--either vegetable stock or cream (, or a mixture of both)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano

Steps:

  • Preheat the oven to 375 degrees.
  • Line a baking sheet with parchment paper or foil.
  • Place the tomatoes, carrots, shallots and garlic cloves on the baking sheet.
  • Season them with alt, pepper, oregano and fresh thyme sprigs. Drizzle the olive oil over that and toss the veggies very well to swirl the seasonings and olive oil evenly to coat.
  • Roast the veggies for 35-40 minutes until tender and slightly caramelized.
  • Transfer the veggies into a blender along with the basil and add half the liquid you're using.
  • Carefully blend the soup and puree till smooth. season the soup and blend it some more.
  • Check the seasoning and consistency of the soup (add more liquid to thin it out).

Nutrition Facts : ServingSize 1 serving, Calories 123 kcal, Carbohydrate 18 g, Protein 2 g, Fat 5 g, Sodium 705 mg, Fiber 4 g, Sugar 10 g

CARROT SOUP WITH BASIL PESTO SWIRL



Carrot Soup With Basil Pesto Swirl image

A recipe I found in Canadian Living with a couple of personal preferances. Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden. When your pesto is already made and in the freezer, this makes it so much faster to prepare.

Provided by Sageca

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 onion, chopped
1 shallot
1/4 teaspoon curry powder
5 cups chopped carrots
1 potato, peeled and chopped
1 garlic clove, chopped
1/4 teaspoon salt
freshly crushed black pepper
6 cups chicken broth
1 pinch nutmeg
1 1/4 cups packed fresh basil
1/4 cup grated parmesan cheese
2 tablespoons pine nuts
1 pinch each salt and pepper
1/4 cup extra virgin olive oil

Steps:

  • 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.).
  • In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
  • Add chicken broth and bring to boil.
  • Cover, reduce heat and simmer to blend flavours, about 40 minutes.
  • Ad nutmeg. Let cool slightly.
  • Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
  • (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
  • When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.

Nutrition Facts : Calories 190, Fat 12.1, SaturatedFat 2.1, Cholesterol 2.8, Sodium 743.2, Carbohydrate 14.6, Fiber 3.1, Sugar 4.6, Protein 6.7

CREAMY ROASTED CARROT SOUP



Creamy Roasted Carrot Soup image

This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 12

2 pounds carrots
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided, to taste
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
4 cups vegetable broth (or water)
2 cups water
1 to 2 tablespoons unsalted butter, to taste
1 1/2 teaspoons lemon juice, to taste
Freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
  • To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
  • Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
  • Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
  • Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
  • Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
  • Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  • Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
  • This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 bowl-made with vegetable broth and 1 tablespoon butter-to reduce sodium use water instead, Calories 235 calories, Sugar 14 g, Sodium 1133.5 mg, Fat 14 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 7.6 mg

CARROT SOUP WITH DILL PESTO



Carrot Soup with Dill Pesto image

Categories     Soup/Stew     Herb     Vegetable     Carrot     Summer     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.
  • Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

WINTER VEGETABLE AND BEAN SOUP WITH PESTO



Winter Vegetable and Bean Soup with Pesto image

Categories     Soup/Stew     Bean     Garlic     Vegetable     Low Fat     Vegetarian     Parmesan     Basil     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Pesto:
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
Soup:
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 teaspoon dried crushed red pepper
2 tablespoons freshly grated Parmesan cheese

Steps:

  • For pesto:
  • Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
  • For soup:
  • Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
  • Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

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