Carrot Soup With Basil Pesto Swirl Recipe

Name: Carrot Soup With Basil Pesto Swirl
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1/2 cup extra virgin olive oil; 1 medium onion; 1 shallot; 1/2 teaspoon curry powder; 2 pounds carrots; 1 medium potato; 2 cloves garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 cups chicken broth; 1/4 teaspoon nutmeg; 2 cups packed fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/4 cup pine nuts; Salt and pepper to taste; 1 tablespoon olive oil; water as needed

Elevate your fall cooking with this vibrant Carrot Soup featuring a zesty basil pesto swirl! This Canadian Living-inspired recipe gets a personal touch, making it a delicious way to use up leftover garden basil. Imagine creamy carrots, subtly spiced with curry, perfectly complemented by the bright, herbaceous pesto. Even better? If you have pesto already made and frozen, this soup comes together in a flash!

Prep Time 20 mins

Cook Time 90 mins

Calories 190 kcal

Protein 13g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Soup With Basil Pesto Swirl

1/2 cup extra virgin olive oil
1 medium onion
1 shallot
1/2 teaspoon curry powder
2 pounds carrots
1 medium potato
2 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken broth
1/4 teaspoon nutmeg
2 cups packed fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
Salt and pepper to taste
1 tablespoon olive oil
water as needed

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How to Make Carrot Soup With Basil Pesto Swirl

**Make the Basil Pesto:** In a food processor, combine 2 cups packed fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped.
With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until smooth and emulsified.
**Sauté the Vegetables:** Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 medium onion, chopped; 1 shallot, minced; 2 pounds carrots, peeled and chopped; 1 medium potato, peeled and diced; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; and 1/2 teaspoon curry powder. Cook, stirring occasionally, until softened and golden, about 10-12 minutes.
**Simmer the Soup:** Add 6 cups chicken broth to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes to allow the flavors to meld.
**Add Flavor Boosters:** Stir in 1/4 teaspoon freshly grated nutmeg.
**Blend the Soup:** Let the soup cool slightly. Then, using an immersion blender (or carefully in batches in a regular blender), purée the soup until completely smooth. Add water, 1/4 cup at a time, if desired to reach your preferred consistency.
**Make-Ahead Option (Optional):** Let the soup cool for 30 minutes. Refrigerate uncovered in an airtight container until cold. Cover and refrigerate for up to 2 days. Reheat when ready to serve.
**Serve:** Ladle the soup into bowls and swirl 1 teaspoon of pesto into each bowl for a beautiful and flavorful finish.