Nutrition and extra info
Nutrition: Per serving (6)
Ingredients
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Parmesan
parm-ee-zan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
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.
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