Say hello to another hearty, healthy, beautifully photographed recipe from Verses From My Kitchen. It's a simple but flavorful dish that'll bring some spice to your Fall.
Creamy Carrot and Ginger Soup
1 1/4 lbs carrots, peeled and chopped
1 onion, diced
2 garlic cloves, minced
2 tsp. fresh ginger, grated
1 tbsp. butter
1 tsp. cumin
pinch of nutmeg
5 cups vegetable stock
salt & pepper to taste
pesto, to top (recipe below)
parmesan, to top
Heat butter in a saucepan over medium low heat. Sauté onions and garlic for about 5 minutes, until softened. Add ginger and cook another minute. Add carrots, cumin, nutmeg, salt and pepper and cook for another 2 minutes. Add stock and bring to a boil. Reduce and let simmer for 30 minutes.
Remove from heat and allow to cool. In batches, transfer the soup to a food processor and pulse until very smooth. Return to pan and reheat.
To serve, ladle soup into bowls and top with a dollop of pesto and a pinch of grated parmesan.
Celery Leaf and Parsley Pesto
2 cups celery leaves
1 cup parsley leaves
1/2 cup basil leaves
2 cloves of garlic, peeled
1/2 cup nuts (half walnut, half sunflower seeds)
salt and pepper
1/2 cup parmesan cheese, grated
1/4 cup extra-virgin olive oil, more if needed
Place celery leaves, parsley, basil and garlic cloves in a food processor. Pulse until mixed. Add walnuts and sunflower seeds, and pulse a few more times until coarse. Drizzle in olive oil and salt and pepper, then process on high until you have a pesto-like consistency. Add more oil to loosen if needed. Mix in cheese and refrigerate until ready to use.