Carrot Soup with Basil Pesto Swirl
Velvety and vibrant, this Carrot Soup with Basil Pesto Swirl is a feast for both the eyes and the palate. Made with sweet, earthy carrots and creamy coconut milk, this wholesome soup is pureed to silky perfection, offering a comforting blend of flavors perfect for any season. A simple yet aromatic homemade basil pesto made with fresh basil, pine nuts, and parmesan cheese adds a luxurious swirl of fragrance and flavor to each bowl. Packed with nourishing vegetables and accented by the nutty richness of the pesto, this soup is perfect as a starter or light meal. Ready in under 45 minutes, this dish combines ease and elegance, making it a standout choice for weeknight dinners or casual entertaining. Don't forget to serve it with a crusty loaf of bread for dipping to truly complete the experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 6 large, peeled and sliced carrots
- 1 medium, peeled and diced potato
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
- 1 cup, packed fresh basil leaves
- 2 tablespoons pine nuts
- 2 tablespoons, grated parmesan cheese
- 1 minced garlic clove (for pesto)
- 3 tablespoons olive oil (for pesto)
- 1 teaspoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots and diced potato to the pot. Stir to coat with oil.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are very tender.
While the soup is simmering, prepare the basil pesto. In a food processor, combine the fresh basil leaves, pine nuts, parmesan cheese, minced garlic, olive oil, and lemon juice. Blend until smooth, scraping down the sides as needed. Set aside.
Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Stir in the coconut milk and season with salt and black pepper to taste. Heat through but do not boil.
Serve the soup hot, swirling a spoonful of basil pesto into each bowl for a vibrant and flavorful garnish.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 5256 mg | 229% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 59.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
