Carrot Soup with Fresh Coriander Pesto

Name: Carrot Soup with Fresh Coriander Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 1 tbsp. olive oil; 1 onion, roughly chopped; 500g carrots, peeled and roughly chopped; 1 tsp. coriander, ground; 750ml vegetable or chicken stock (gluten free), plus extra if needed; Salt & black pepper to taste; 4 tsp. Sacla’ Fresh Coriander & Chilli Pesto

Finished with a swirl of Sacla' Fresh Coriander Pesto, this bright orange soup is as Instagrammable as it is delicious. Soft caramelised onions and carrots give it a distinct sweet flavour, with ground coriander for a spicy fragrance.

Cook Time

1hr

Serves

Ingredients

1 tbsp. olive oil
1 onion, roughly chopped
500g carrots, peeled and roughly chopped
1 tsp. coriander, ground
750ml vegetable or chicken stock (gluten free), plus extra if needed
Salt & black pepper to taste
4 tsp. Sacla’ Fresh Coriander & Chilli Pesto

How to make the recipe

Step 1

Heat the oil in a large saucepan over a medium heat

Step 2

Add the onion and cook gently for 5 minutes, until softened and just starting to turn golden

Step 3

Stir in the carrots and ground coriander and cook for a minute

Step 4

Pour in stock and bring to the boil

Step 5

Lower heat and simmer, partly covered with a lid for 30-40 minutes, until carrots are tender

Step 6

Puree the soup, adding a little extra hot stock if needed

Step 7

Season to taste

Step 8

Ladle into warm bowls and swirl a generous tsp of Sacla‚Äô Fresh Coriander Pesto on top, followed by an extra grind of pepper