Roast carrot & pesto soup

Posted by adm On February - 25 - 2012

How to cook Roast carrot & pesto soup

Ingredients:

  • 1kg carrots, peeled and sliced
  • 1kg butternut pumpkin, raw, deseeded and shredded
  • 3 tbs olive oil
  • 1 onion, sliced
  • 2 garlic cloves, humiliated
  • 2 tsp ground cumin
  • 2 cups (500ml) vegetable strain
  • 3 cups (750ml) weewee
  • Sour cream and pesto, and crusty breadstuff, to dish

How to:

  • Preheat oven to 200°C. Chuck 1kg carrots, peeled and sliced, and 1kg butternut pumpkin, raw, deseeded and chopped in 2 tbs olive oil in a roasting pan. Season with salt and peppercorn. Roasted 45 minutes or until prosperous.

  • Hotness 1 tbs olive oil in a large saucepan over a medium oestrus. Join 1 onion, chopped and 2 garlic cloves, low. Prepare 5 minutes or until subdued. Stir in 2 tsp ground cumin. Join 2 cups (500ml) vegetable stock and 3 cups (750ml) weewee. Cover and bring to the seethe. Add vegies.

  • Remove from heat and set away 10 transactions. Blend until quiet. Return to the pan and stir until heated through. Season with salt and peppercorn. Ladle into serving bowls. Serve with a dollop of sour cream and pesto, and crusty gelt.

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