Carrot Soup with Dill Pesto
Elevate your soup game with this vibrant and creamy Carrot Soup with Dill Pesto! Bursting with the natural sweetness of tender carrots and a hint of richness from coconut milk, this hearty soup is a cozy yet elegant option for any meal. A dollop of fresh dill pesto—made with fragrant dill, crunchy walnuts, zesty lemon juice, and a sprinkle of Parmesan—adds a punch of herby flavor that beautifully complements the silky soup. This easy-to-make recipe comes together in just 45 minutes and is perfect for weeknight dinners or entertaining guests. Serve it warm with crusty bread for dipping and let the earthy, nutty, and citrusy layers of flavor shine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 6 cups carrots, peeled and sliced
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup fresh dill, finely chopped
- 0.25 cup walnuts
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 0.25 cup olive oil (for pesto)
- 2 tablespoons water (for thinning pesto, as needed)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the sliced carrots and diced potato, cooking for 5 minutes while stirring occasionally.
Pour in the vegetable broth, then bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the carrots and potato are tender.
While the soup is simmering, prepare the dill pesto. In a food processor, combine the fresh dill, walnuts, Parmesan cheese, lemon juice, and 1/4 cup olive oil. Process until smooth, adding 1-2 tablespoons of water to thin the consistency as needed. Set aside.
Once the vegetables in the soup are tender, use an immersion blender or a countertop blender (working in batches) to puree the soup until smooth and creamy.
Stir in the coconut milk and season with salt and black pepper. Adjust the seasoning to taste if needed.
Ladle the soup into bowls and drizzle with the dill pesto on top.
Serve warm and enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 24.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2070 mg | 44% | |
*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.
