Creamy Carrot Soup

This rich and velvety Carrot Soup is perfect to warm your soul. It is so easy to make and it is a great way to add extra veggies to your diet. 

It really is hard to believe that something so rich and flavourful can be made with with just a handful of ingredients. 

I like to top this soup with carrot top pesto and serve it with grilled slices of baguette. This is a perfect lunch. Hope you enjoy it as much as I do.

Ingredients:

1/4 cup extra virgin olive oil

4-6 large carrots ( peeled and sliced) ( can add a few more)

1 medium shallot or half of a sweet onion

4 cups of vegetable or chicken stock

1 bay leaf

1/2 cup of almond milk ( or milk or cream of your choice) 

2 Tbsp of unsalted butter 

kosher salt and freshly ground pepper to taste

1.5 to 2 tsp of Thai Kitchen yellow curry paste  for mild ( up to 1Tbsp for relatively spicy)

couple cloves of garlic are optional

Pesto: 

You could use any pesto but if you have the carrot tops from the carrots and you don’t want to waste them why not make Carrot top pesto.

2 cups of carrot tops

1/2 cup of olive oil

2-3 tbsp of pistachios

1 tbsp of fresh lemon juice

1/4 tsp of red pepper flakes

1/4 tsp of salt and pepper

Directions:

1. Heat olive oil in a large Dutch oven over medium heat. Add carrots and season with salt and pepper. Continue to saute until the carrots begin to soften. Then add the shallot ( and garlic if you choose) and cook until translucent.

2. Add vegetable or chicken stock and the bay leaf. Bring to a simmer and reduce temperature. Continue to simmer until carrots are softened. Remove bay leaf

3. With an immersion blender blend up soup. If it is too thick you can add a bit more stock. Blend until smooth. Stir in almond milk and butter and yellow curry paste. Mix. Taste to see if you require more salt and pepper.

4. For Pesto: combine carrot tops, olive oil, pistachios, lemon juice and red pepper flakes in a magic bullet. Pulse until smooth. Taste to see if need salt and pepper. If it is too thick you can add a bit more olive oil.

5. Slice baguette. Brush with olive oil and grill until toasted.

6. Ladle soup into bowls and top with pesto and a sprinkle of sea salt and pepper. Serve with warm baguette.