Carrot Soup with Fennel Pesto Recipe

Name: Carrot Soup with Fennel Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 medium leek, thinly sliced (1 1/2 cups); 4 large shallots, thinly sliced (1 1/4 cups); 4 cloves garlic, minced (1 1/2 Tbs.); 1 cup dry white wine; 1 3/4 lb. carrots, sliced (4 cups); 3 cups low-sodium vegetable broth; 1/2 tsp. fennel seeds; 1 Tbs. chopped fennel fronds or fresh dill; 1 Tbs. pine nuts; 1 small clove garlic, minced; ⅛ tsp. sea salt; 2 Tbs. olive oil; 1/2 tsp. grated lemon zest

Servings: persons

2 Tbs. olive oil
1 medium leek, thinly sliced (1 1/2 cups)
4 large shallots, thinly sliced (1 1/4 cups)
4 cloves garlic, minced (1 1/2 Tbs.)
1 cup dry white wine
1 3/4 lb. carrots, sliced (4 cups)
3 cups low-sodium vegetable broth
1/2 tsp. fennel seeds
1 Tbs. chopped fennel fronds or fresh dill
1 Tbs. pine nuts
1 small clove garlic, minced
⅛ tsp. sea salt
2 Tbs. olive oil
1/2 tsp. grated lemon zest

1
To make Soup: Heat oil in saucepan over medium-high heat.
2
Add leek and shallots, and saute 4 minutes.
3
Stir in garlic and wine; simmer 5 minutes.
4
Add carrots, broth, and 2 cups water.
5
Cover, reduce heat to medium-low, and simmer 45 minutes, or until carrots are tender.
6
To make Pesto: Heat fennel seeds in skillet over medium heat 3 to 4 minutes, or until seeds darken, shaking pan frequently.
7
Transfer to bowl, and cool.
8
Place in mortar and pestle, and pound until finely ground.
9
Add fennel fronds, pine nuts, garlic, and salt, and pound to paste.
10
Stir in oil and lemon zest.
11
Puree Soup in blender until smooth.
12
Thin with up to 1 cup water, if necessary, to achieve desired consistency.
13
Serve Soup garnished with Pesto.

1171

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 medium leek, thinly sliced (1 1/2 cups), 4 large shallots, thinly sliced (1 1/4 cups), 4 cloves garlic, minced (1 1/2 Tbs.), and more.

Yes, Carrot Soup with Fennel Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Soup with Fennel Pesto

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