Carrot Soup With Basil Pesto Swirl

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 1 shallot
• 1/4 teaspoon curry powder
• 5 cups chopped carrots
• 1 potato, peeled and chopped
• 1 garlic clove, chopped
• 1/4 teaspoon salt
• freshly crushed black pepper
• 6 cups chicken broth
• 1 pinch nutmeg
• 1 1/4 cups packed fresh basil
• 1/4 cup grated parmesan cheese
• 2 tablespoons pine nuts
• 1 pinch each salt and pepper
• 1/4 cup extra virgin olive oil

Recipe

• 1 basil pesto: in food processor, finely chop together basil, parmesan cheese, pine nuts, salt and pepper.
• 2 with motor running, add oil in thin steady stream. (make-ahead: refrigerate in airtight container for up to 3 days or freeze.).
• 3 in dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
• 4 add chicken broth and bring to boil.
• 5 cover, reduce heat and simmer to blend flavours, about 40 minutes.
• 6 ad nutmeg. let cool slightly.
• 7 using immersion blender or in batches in blender, puré soup until smooth. add water to thin if desired.
• 8 (make-ahead: let cool for 30 minutes. refrigerate, uncovered, in airtight container until cold. cover and refrigerate for up to 2 days.
• 9 when ready to serve; reheat. ladle into bowls; swirl 1 tsp pesto into each.