Carrot Soup with Fennel Pesto


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.


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