Carrot cream soup with pesto sauce
4 servings
35 minutes
Carrot cream soup with pesto sauce is a delicate blend of sweet carrots, aromatic herbs, and nutty accents. Originating from Italian cuisine, it embodies a love for natural and simple ingredients. This soup features a vibrant color, velvety texture, and harmonious flavor: the sweetness of the carrots is complemented by the slight spiciness of basil and the freshness of greens. Serving it with rye bread and goat cheese makes it even richer. In Italy, such soups are valued for their lightness and health benefits – they warm you up on cool evenings, are nutritious but not heavy on the stomach. This soup is suitable for both a cozy home dinner and an exquisite treat. The pesto made from fresh greens and nuts adds a special depth of flavor, making each spoonful a little gastronomic revelation.
1
Clean the vegetables and cut them into large pieces.
- Carrot: 4 pieces
- Onion: 1 piece
- Potato: 1 piece
2
Add an onion, carrot, and potato to boiling water. Salt it. Cook for 10-15 minutes.
- Onion: 1 piece
- Carrot: 4 pieces
- Potato: 1 piece
- Water: 2 l
- Sea salt: to taste
3
Add celery stalk, bell pepper, and 2 tablespoons of olive oil to the broth. Cook until the potatoes and carrots are tender. Season with pepper to taste.
- Celery: 1 stem
- Yellow bell pepper: 0.5 piece
- Olive oil: 4 tablespoons
- Ground black pepper: to taste
4
Wash and dry the green basil, dill, and parsley. Lightly roast the nut mix: almonds, cashews, and peanuts (if not roasted). Blend the greens and nuts in a blender. While the blender is running, slowly pour in the olive oil.
- Green: 2 bunchs
- Nuts: 2 tablespoons
- Olive oil: 4 tablespoons
5
Blend the soup with a blender.
6
Add pesto to the soup.
7
Serve with rye bread and goat cheese.
- Rye bread: 4 pieces
- Goat cheese: 4 pieces