Roast Carrot Soup With Wild Garlic & Pecan Pesto
WATCH CLODAGH MAKE THIS here
Serves 4
INGREDIENTS:
50g butter
4 carrots, peeled and roughly chopped
1 clove of garlic, crushed
2 inches of fresh ginger, peeled and grated
1 onion, peeled and roughly chopped
1 potato, peeled and roughly chopped
1 litre of chicken or vegetable stock
For the pesto
100g fresh wild garlic leaves
50g pecans, toasted
50g Parmesan cheese, freshly grated
150ml extra virgin olive oil
sea salt and freshly ground black pepper
For Garnish
Wild garlic flowers
1. Melt the butter in a saucepan over a low heat. Once the butter has melted stir in the onion, garlic, potato, ginger and carrots. Season with sea salt and freshly ground black pepper. Cover and cook for 10 minutes, stirring occasionally until the carrots are tender.
2. Remove the lid and pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 15 minutes.
3. Pour the soup into a food processor and blend to a smooth consistency.
4. Next make the pesto by placing all the ingredients into a food processor and blitzing for a few seconds, the pesto should be chunky and not too blended.
5. To serve, pour the soup into bowls and garnish with the chunky wild garlic pesto and flowers.
