- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 large garlic cloves, crushed
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 tbsp mild curry powder
- 900g carrots, sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1.7l hot vegetable stock
- large bunch coriander, chopped
- 30g pine nuts, toasted
- 1 small red chilli, deseeded and finely chopped
- 40g parmesan or vegetarian alternative, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- crème fraîche and crusty bread, to serve (optional)
Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it’s too thick, loosen with 1 tbsp water.
Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.