Recipe

Roast carrot soup with coriander pesto

This roast carrot soup features the anti-inflammatory spice turmeric to create a nourishing and delicious dinner, plus it's topped with a homemade coriander pesto

Sep 05, 2016 3:45am
By Jennene Plummer
  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Roast carrot soup
  • 500 gram carrots, peeled, quartered
  • 2 parsnips, peeled, chopped
  • 2 teaspoon olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 2 potatoes, chopped
  • 4 cup low-salt chicken stock
  • 2 cup water
  • 2 teaspoon fresh turmeric root, peeled, grated (see tip)
  • toasted Lebanese bread fingers to serve
Coriander pesto
  • 2 cup coriander leaves, torn
  • 1/2 cup extra virgin olive oil
  • 1/4 cup blanched almonds
  • 1/4 cup grated parmesan
  • 1 clove garlic, chopped

Method

Roast carrot soup
  • 1
    Preheat oven to 200°C. Place carrots and parsnips in a large lined oven dish. Spray with oil, then season. Bake for 35-40 minutes until tender.
  • 2
    In a saucepan, heat the oil on medium. Sauté onion and garlic for 3-4 minutes. Stir in cumin and cook for 1 minute.
  • 3
    Add potatoes, veges, stock and water, bringing to the boil. Reduce heat to low, then simmer for 15-20 minutes. Stir in turmeric. Process soup until smooth and season.
Coriander pesto
  • 4
    Process all the ingredients until smooth. Season to taste.
  • 5
    Drizzle soup with pesto to serve. Accompany with Lebanese bread.

Notes

  • If preferred, you can use 1 teaspoon ground turmeric instead of 2 teaspoons fresh turmeric. This vibrant spice is known to be an effective natural anti-inflammatory.

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