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Creamy Carrot Soup with Almond-Parsley Pesto
Nb persons: 4
Yield:
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| 2 t | olive oil |
| 1 lb | onions, peeled & diced |
| 1 t | ground cumin |
| 2 lb | carrots, peeled and cut into rounds |
| 6 C | water |
| 1/2 C | heavy cream, (I used coconut milk) |
| salt | |
| pepper to taste | |
| 1 recipe Almond-Parsley Pesto (below) In a heavy-bottomed stockpot, heat the olive oil and then cook the onions and the cumin over medium-low heat until they are soft and translucent (about 5 minutes). Add the carrots and water. Salt to taste. Bring to a boil over medium-high heat and then reduce heat and simmer until the carrots are very tender (about 30 minutes) Puree the soup in batches in the blender or with a hand mixer (if using blender, take out the center on the lid and partially cover with a kitchen towel to keep the soup from shooting out (steam will need some place to escape....you just need a little bit of open area for the steam to come out...hold the towel in place with your hand when you turn the blender on) Return soup to the pot and stir in the cream/coconut milk and adjust seasonings. Top each serving with a nice dollop of the Almond-Parsley Pesto and enjoy. Almond-Parsley Pesto Makes about 1/2 cup | |
| 2 T | whole almonds |
| 1 packed cup fresh parsley leaves | |
| 4-6 T | good olive oil |
| 1 t | fresh lemon juice |
| 1/4 t | salt |
| a small clove | garlic |
In food processor, pulse the almonds until coarsely ground. Add the parsley, 4 T olive oil, lemon juice, salt and garlic (I minced it first), and process to a paste. Taste and if needed, add more salt, lemon juice and/or olive oil.
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