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Roast Carrot Pesto Soup


The ingredient of Roast Carrot Pesto Soup

  • 1kg carrots peeled and chopped
  • 1kg butternut pumpkin peeled deseeded and chopped
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 teaspoons ground cumin
  • 2 cups 500ml massel vegetable liquid stock
  • 3 cups 750ml water
  • sour cream to serve
  • pesto to serve
  • crusty bread to serve

The Instruction of roast carrot pesto soup

  • preheat oven to 200u00b0c toss 1kg carrots peeled and chopped and 1kg butternut pumpkin peeled deseeded and chopped in 2 tablespoons olive oil in a roasting pan season with salt and pepper roast 45 minutes or until golden
  • heat 1 tablespoon olive oil in a large saucepan over a medium heat add 1 onion chopped and 2 garlic cloves crushed cook 5 minutes or until soft stir in 2 teaspoons ground cumin add 2 cups 500ml vegetable stock and 3 cups 750ml water cover and bring to the boil add vegies
  • remove from heat and set aside 10 minutes blend until smooth return to the pan and stir until heated through season with salt and pepper ladle into serving bowls serve with a dollop of sour cream and pesto and crusty bread

Nutritions of Roast Carrot Pesto Soup

fatContent: 326 474 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 29 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

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