This soup showcases the humble carrot, using ingredients that enhance and hero their naturally sweet, earthy flavour.
Roasting the carrots turns them caramelised and almost smoky, which along with warming turmeric and ginger, makes for a deliciously comforting autumnal soup.
The freshness of the pesto cuts through the sweetness, while carrot crisps add texture and crunch, and chilli gives a little kick at the finish. This soup may feature a simple vegetable, but the layered flavours and textures here are anything but.
For the soup
800g carrots with tops (removed and reserved), halved lengthways
1 tbsp light oil, such as groundnut
Good pinch salt
Freshly ground black pepper
2 tsp ground ginger
½ tsp turmeric
1 litre good vegetable stock
For the carrot-top pesto
1 packed cup carrot tops
1 cup coriander, including stalks
100ml extra virgin olive oil
⅓ cup walnuts
¼ cup nutritional yeast
Juice of 1 lemon
Good pinch of salt
1 clove garlic
For the carrot crisps (optional)
½ cup light or coconut oil
2 medium carrots, sliced wafer-thin (it's best to use a mandoline for this)
Plain plant-based yogurt
Aleppo chilli flakes (optional)
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