Roasted Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup

1 small leek, finely sliced, white and light green parts only

1 small onion, chopped

3 cloves garlic, chopped

2-2.5 lbs carrots, peeled and chopped

1 lb potatoes, scrubbed, chopped (don’t bother peeling them!)

1/2 cup olive oil

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp chile flakes, or ancho chile powder

6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk

Sea salt and pepper

1/2- 1 cup 18% cream, optional

Carrot Top Pesto

2 cups carrot top leaves, packed

1 cup basil

3/4 cup olive oil

2 cloves garlic

1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts)

2 tbsp parmesan cheese

1 tbsp red wine vinegar or lemon juice

Good pinch of sea salt and pepper

 

Roasted Carrot and Cumin Soup

This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!!
1. Preheat oven to 400 degrees.

2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile.

3. Toss to combine, and pour on a parchment lined baking sheet.

4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven.

5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant.

6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft.

7. Add the carrots, and simmer another 10 minutes.

8. With a hand blender or stand blender, blend until smooth and creamy.

9. Add cream if desired. (This adds another level of creaminess, but not necessary)

10. Reheat slightly and season with salt and pepper. Serve with pesto!

 

Carrot Top Pesto

1. Combine all ingredients in a food processor, and pulse until a nice paste forms.

2. Add more olive oil if needed, and season with salt and pepper.

3. Serve on soup as a garnish!

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