Carrot, Coconut and Peanut Butter Soup with Carrot Top Pesto
This hearty warming soup is great for the winter months and can be made ahead and heated up when you need it. Once made, the pesto can be kept and used on anything else you fancy. If you don’t have enough carrot tops for the pesto then make up any shortfall with coriander. The pesto will keep in the fridge in a sealed container for a week.
Ingredients:For the soup: 1 tbsp sunflower oil 1 onion, peeled and roughly chopped 2 garlic cloves, finely grated 400g carrots with green leafy tops, peeled and roughly chopped 3cm root ginger, finely grated 600ml vegetable stock 2 tbsp Meridian coconut & peanut butter For the pesto: 40g pumpkin seeds 70g vegetarian Parmesan-style cheese, grated 1 garlic clove, roughly chopped 40g carrot tops, well washed 1 tbsp Meridian coconut and peanut butter ½ lemon 180ml olive oil
- Heat the oil in a large saucepan and gently cook the onion for 5-8 minutes until it starts to soften. Add the garlic, carrots and ginger and stir well. Cook for two minutes then add the stock.
- Bring to a simmer, season and cook for 15 minutes, with the lid on, until the carrots are soft. Stir in the nut butter then set aside to cool a little.
- While the soup is cooking make the pesto. Toast the seeds in a dry frying pan until they begin to pop. Whiz the toasted seeds, Parmesan-style, garlic, carrot tops, nut butter, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste. As its whizzing, add more oil until it becomes a drizzling consistency.
- Blend the soup until smooth, add more stock if it’s too thick and check the seasoning. Reheat then ladle the soup into bowls and drizzle with pesto.