Name: Roast carrot, coriander and pesto soup recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 1kg carrots, peeled, coarsely chopped; 36.40 gm olive oil, plus extra, to drizzle; 1 brown onion, coarsely chopped; 3 garlic cloves, crushed; 5.00 gm ground cumin; 1L (4 cups) Beef Style Liquid Stock; 20.00 ml coriander seeds, toasted, slightly crushed; 125.00 ml fresh coriander leaves; 45g (1/4 cup) raw unsalted macadamias; 1 garlic clove, crushed; 40.00 ml shredded parmesan; 3-72.80 gm olive oil; 21.00 gm fresh lemon juice

Roast carrot, coriander and pesto soup recipe

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Roasted carrot soup with vibrant coriander pesto - sweet, creamy, and zesty delight!

Ingredients:

1kg carrots, peeled, coarsely chopped
36.40 gm olive oil, plus extra, to drizzle
1 brown onion, coarsely chopped
3 garlic cloves, crushed
5.00 gm ground cumin
1L (4 cups) Beef Style Liquid Stock
20.00 ml coriander seeds, toasted, slightly crushed
125.00 ml fresh coriander leaves
45g (1/4 cup) raw unsalted macadamias
1 garlic clove, crushed
40.00 ml shredded parmesan
3-72.80 gm olive oil
21.00 gm fresh lemon juice

Instructions:

Preheat the oven to 200C/180C fan forced. Line a baking tray with parchment paper. Arrange carrots on the tray and generously drizzle with half of the oil, then season with your favorite spices. Roast for 30-35 minutes, flipping halfway, until the carrots are tender and caramelized.
For the pesto, combine coriander, macadamias, garlic, and parmesan in a food processor. Pulse until finely chopped. While the processor is running, slowly pour in 2 tablespoons of oil until well mixed. Add lemon juice and blend until smooth. Adjust the consistency by stirring in 1-2 tablespoons of extra oil as needed.
In the same pan, heat the remaining oil over medium-high heat. Sauté the onion for 5 minutes until softened. Stir in garlic and cumin, cook for 30 seconds until fragrant. Add carrot and stock, bring to a boil, then simmer for 15 minutes. Remove from heat.
Blend the soup with a stick blender until smooth, then season to taste.
Divide the soup into bowls, gently swirl in the pesto, drizzle with olive oil, sprinkle coriander seeds, season with black pepper, and serve.

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