ROAST CARROT & CORIANDER PESTO SOUP

SERVES 4. PREP 20 MINS. COOK 1 HR

INGREDIENTS

• 1kg carrots, peeled, coarsely chopped

• 2 tbsp olive oil, plus extra, to drizzle

• 1 brown onion, coarsely chopped

• 3 garlic cloves, crushed

• 2 tsp ground cumin

• 1L (4 cups) liquid beef stock

• 1 tbsp coriander seeds, toasted, slightly crushed

CORIANDER PESTO

• ½ cup fresh coriander leaves

• 45g (¼ cup) raw unsalted macadamias

• 1 garlic clove, crushed

• 2 tbsp shredded parmesan

• 3-4 tbsp olive oil

• 1 tbsp fresh lemon juice

METHOD

1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place carrots on prepared tray. Drizzle with half the oil. Season. Roast, turning halfway through cooking, for 30-35 minutes or until tender.

2 Meanwhile, to make pesto, place coriander, macadamias, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, add 2 tbsp oil in a thin, steady stream until well combined. Add lemon juice and process until well combined. Stir through 1-2 tbsp extra oil to reach desired consistency. 3 Heat the remaining oil in a large saucepan or stockpot over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the garlic and cumin. Cook, stirring, for 30 seconds or until aromatic. Add the carrot and stock. Bring to the boil. Simmer for 15 minutes. Remove from heat.

4 Use a stick blender to blend the soup until smooth. Season.

5 Ladle the soup among serving bowls. Swirl through the pesto. Drizzle with olive oil. Sprinkle with the coriander seeds. Season with black pepper. Serve.