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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the sliced carrots and diced potato to the pot. Stir to coat with oil.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the coconut milk and season with salt and black pepper to taste. Heat through but do not boil.

Step 9

Serve the soup hot, swirling a spoonful of basil pesto into each bowl for a vibrant and flavorful garnish.

Nutrition Facts

Serving size	(2003.7g)

Amount per serving	% Daily Value*
Calories	1646.0

Total Fat 99.3g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 13.7g
Cholesterol 13.4mg	0%
Sodium 5255.7mg	0%
Total Carbohydrate 169.7g	0%
Dietary Fiber 29.3g	0%
Total Sugars 59.1g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 462.0mg	0%
Iron 8.8mg	0%
Potassium 4235.9mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 7.5%

Carbs: 39.9%