I got this recipe from Vegetarian Times and tweaked it a little to my needs, but it was amazing.
The pesto is a great spread by itself as well.
You will need:
- 2 T extra virgin olive oil
- 1 medium leek, thinly sliced
- 4 large shallots, sliced
- 4 cloves garlic, minced
- 1 cup white wine (I used a reisling)
- 4 cups carrots, sliced
- 3 cups vegetable stock
- 1/4 cup fennel pesto
For the pesto:
- 1/2 tsp fennel seeds
- 1 T chopped dill fronds
- 1 T walnuts or pine nuts
- 1/8 tsp sea salt
- 2 T olive oil
- 1/2 tsp lemon zest
In a large saucepan, sautee leek with olive oil for 4 minutes.
Then, stir in garlic, shallots, and white wine.
Simmer 5 minutes.
Add carrots and vegetable stock, cover, reduce heat, and cook for 45 minutes.
Then, puree in a blender.
Dollop with prepared pesto (instructions below).
Toast fennel seeds in a small saucepan for about 2 minutes, then grind to a fine powder in a plastic bag with a spoon.
Add all other ingredients and fennel seed to a food processor and blend well.