Carrot, Coconut and Peanut Butter Soup with Carrot Top Pesto
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
A sweet and warming winter soup, although carrots are in season more or less year round!
Preparation
Heat the oil in a large saucepan and gently cook the onion for 5-8 minutes until it starts to soften. Add the garlic, carrots and ginger and stir well. Cook for two minutes then add the stock.
Bring to a simmer, season and cook for 15 minutes, with the lid on, until the carrots are soft. Stir in the nut butter then set aside to cool a little.
While the soup is cooking make the pesto. Toast the seeds in a dry frying pan until they begin to pop. Whizz the toasted seeds, parmesan, garlic, carrot tops, nut butter, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste. As its whizzing, add more oil until it becomes a drizzling consistency.
Blend the soup until smooth, add more stock if it’s too thick and check the seasoning. Reheat then ladle the soup into bowls and drizzle with pesto.
Courtesy of Meridian Food
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Carrot, Coconut and Peanut Butter Soup with Carrot Top Pesto
Ingredients
- 1 onion, peeled and roughly chopped
- 1 tbsp sunflower oil
- 2 cloves garlic, finely grated
- 2 tbsp Meridian coconut & peanut butter
- 3cm root ginger, finely grated
- 400 g carrots with green leafy tops, peeled and roughly chop
- 600ml vegetable stock
- For the Pesto:
- ½ lemon
- 1 clove garlic, roughly chopped
- 1 tbsp Meridian coconut and peanut butter
- 180ml olive oil
- 40g carrot tops, well washed
- 40g pumpkin seeds
- 70g vegan parmesan, grated
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
