Carrot Soup with Pesto


  • 1 tbsp Olive oil
  • 1 Onion, roughly chopped
  • 500g Carrots, peeled and roughly chopped
  • 1 tsp Coriander, ground
  • 750ml Vegetable or chicken stock, plus extra if needed
  • Salt
  • Black pepper
  • 4 tsp Sacla’ Coriander Pesto


  1. Heat the oil in a large saucepan over a medium heat
  2. Add the onion and cook gently for 5 minutes, until softened and just starting to turn golden
  3. Stir in the carrots and ground coriander and cook for a minute
  4. Pour in stock and bring to the boil
  5. Lower heat and simmer, partly covered with a lid for 30-40 minutes, until carrots are tender
  6. Puree the soup, adding a little extra hot stock if needed
  7. Season to taste
  8. Ladle into warm bowls and swirl a generous tsp of Sacla’ Pesto on top, followed by an extra grind of pepper
Serves: 4Cooking time: Share recipeReview this recipe


No reviews yet, be the first to review this recipe. Sign in or register to add your review.

Share this recipe