Carrot soup with pesto and creme

INGREDIENTS

• half tsp salt
• half tsp black pepper
• 5 tbsp olive oil
• 2 onions
• 3 clove garlic
• 1 ginger
• 4 tbsp curry powder
• 32 oz carrots
• 7 cups vegetable broth
• 1 bunch coriander
• 1.1 oz pine nuts
• 1 red chili peppers
• 1.4 oz parmesan cheese
• 1 lemons
• 1 tbsp sour cream
• 4 bread

TOOLS

• 1 crusher
• 1 peeler
• 1 grater
• 1 knife
• 1 zester
• 1 saucepan
• 1 food processor
• 1 bowl
• 1 platter
• 1 lid
• 1 hand blender
• 1 wooden spoon

Peel the onions and garlic. Chop the onions finely.

Crush garlic using crusher.

Use a peeler to peel the ginger.

Shred the peeled ginger using a grater.

Slice carrots. Chop coriander and deseed red chili peppers.

Shred the parmesan cheese using a grater.

Zest lemons using a zester.

Put 2 tbsp of olive oil in a saucepan and warm it. Add chopped onions to the saucepan and stir with a wooden spoon. Cook for 5 minutes. Add crushed garlic, curry powder, grated ginger to the saucepan and stir with a wooden spoon for 2 minutes. Put sliced carrots, vegetable broth in the saucepan and cover using lid. Cook for 15 minutes then remove lid from pan. Blend with hand blender until you have a carrots soup then put half tsp of salt in pan as well as half tsp of black pepper. Stir with wooden spoon to get smooth soup consistency then stop heat .

Put three tablespoons of olive oil in the food processor, along with crushed garlic, curry powder, chopped coriander, pine nuts and chopped red chili peppers. Blitz the food processor for two minutes to get a pesto.

Put the pesto in a bowl, add grated parmesan cheese, add lemon zest.

Mix the pesto with the carrots soup.

Add sour cream to bowl. Serve with bread..

It’s ready to be served !