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Spicy carrot and potato soup with parsley pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Gino D'Acampo

From Ready Steady Cook

Method


  1. For the soup, place the carrot, potato, stock and chilli flakes in a saucepan and bring to the boil. Reduce the heat and leave to simmer for 7-8 minutes, then drain the vegetables, reserving the stock.

  2. Heat the olive oil in the saucepan and fry the vegetables, along with the chopped garlic, for 3-4 minutes, or until tender.

  3. Pour the stock back into the pan with the vegetables, stir in the tomatoes and season, to taste, with salt and freshly ground black pepper. Using a hand blender, process the soup until smooth.

  4. For the pesto, blend the parsley and oil together in a mini food processor to a smooth purée.

  5. To serve, ladle the soup into a shallow bowl and drizzle over the parsley pesto.

Ingredients

For the soup

  • 2 carrots, peeled and chopped
  • 150g/5oz new potatoes, chopped
  • 400ml/14fl oz vegetable stock
  • ½ tsp chilli flakes
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 vine tomato, de-seeded and chopped
  • salt and freshly ground black pepper

For the parsley pesto

  • 2 handfuls parsley leaves
  • 3 tbsp olive oil

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Spicy carrot and potato soup with parsley pesto

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