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Roasted carrot soup with lemon pesto

Roasted carrot soup with lemon pesto

Lemon brings out the best in carrots, making their earthy sweetness sing. Any leftover pesto can be put to good use stirred through pasta, layered in sandwiches or swirled through yogurt for dolloping wherever you see fit.

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Gluten freeVeganVegetarianLow in saturated fatSource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Ingredients

  • 750g carrots, cut into batons
  • 2 clove/s garlic (unpeeled)
  • 2 tbsp olive oil
  • 1 L fresh vegetable stock
  • ½ Lemon

Pesto

  • 1 clove/s garlic, peeled
  • 15g blanched hazelnuts, toasted
  • 25g pack flat leaf parsley, leaves picked
  • ½ x 25g pack basil, leaves picked
  • 1 Lemon (scrubbed), zest of all and juice of ½
  • 6 tbsp olive oil

Method

  1. Preheat the oven to 200ºC, gas mark 6. Put the carrots and garlic in a large roasting tin; toss with the oil. Roast for 30-40 minutes, stirring now and then until tender.

  2. Meanwhile, to make the pesto, put the garlic, hazelnuts, herbs, ½ of the lemon zest, the lemon juice and 3 tbsp oil in a small food processor and whizz to make a chunky paste; season and stir in the remaining 3 tbsp oil.

  3. Tip the carrots into a pan, pour in the stock, then squeeze the garlic out of its skins into the pan and use a stick blender to whizz until smooth (or use a jug blender). Season, then add a generous squeeze of lemon juice. Reheat if needed, then serve with the pesto swirled through and the remaining lemon zest on top.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,586kJ/ 384kcals

Fat

32g

Saturated Fat

5.3g

Carbohydrates

16g

Sugars

15.1g

Fibre

9.4g

Protein

2.8g

Salt

2.5g

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