A sweet and warming winter soup, although carrots are in season more or less year round!

Preparation

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. Whizz the toasted seeds, parmesan, 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.

Courtesy of Meridian Food

 

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Carrot, Coconut and Peanut Butter Soup with Carrot Top Pesto

Carrot, Coconut and Peanut Butter Soup with Carrot Top Pesto

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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