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Roasted Carrot Soup & Parsley & Walnut Pesto | occasionallyeggs.com

Roasted Carrot Soup with Parsley & Walnut Pesto

This roasted carrot soup is topped with a simple parsley and walnut pesto and makes a nice easy dinner with some crusty bread on the side. The vegetables are roasted in the oven before being pureed into the soup, giving a deeper depth of flavour.

Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people

Ingredients

Carrot Soup

  • 8 medium carrots or about 400 grams
  • 1 medium onion
  • 1 tablespoon avocado oil*
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups vegetable stock
  • Juice of 1/2 a lemon
  • 1 teaspoon maple syrup
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon garlic powder
  • Salt to taste

Parsley & Walnut Pesto

  • 1/2 cup 30 grams fresh parsley, stems removed
  • 1/4 cup olive oil
  • 1/4 cup walnuts
  • Zest and juice of a lemon
  • 1 clove garlic
  • 1/2 teaspoon salt

Instructions

Carrot Soup

  1. Heat the oven to 400F/200C and line a baking sheet with parchment paper. Scrub and trim the carrots and place them on the prepared sheet. Peel the onion, cut it in half, quarter each half (see above photo) and add them to the sheet with the carrots. Drizzle with the oil and sprinkle the salt and pepper over them.
  2. Roast the vegetables for 45-50 minutes, or until the onions are starting to brown on the edges and the carrots can be easily pierced with a fork.
  3. Place the roasted vegetables in a medium sized pot and pour the stock over them. Add the lemon juice, maple syrup, hot pepper, and garlic powder. Puree with a hand blender until completely smooth. Alternatively, if your blender worked with hot liquids, you can add everything to it instead and blend until smooth.
  4. Add some more salt if necessary at this point, and serve the soup hot.*

Parsley & Walnut Pesto

  1. Add everything to a food processor or blend with a hand blender until smooth. Serve over the soup with an extra drizzle of olive oil.

Notes

1. I like avocado oil because it does well at high temperatures. Use any high-heat safe oil in its place.
2. You may need to warm it up again on the stove if your vegetable stock was cold or if you stopped to take pictures of the roasted vegetables (ha).