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Roasted Carrot Soup with Carrot-Top Pesto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

3.9g

Energy (kJ)

1244kJ

Energy (kcal)

297kcal

Carbohydrate incl. fibre (g)

31.5g

Carbohydrate excl. fibre (g)

22.7g

Sugar (g)

15.1g

Fibre (g)

8.9g

Fat (g)

18.9g

Saturated fat (g)

2.5g

Unsaturated fat (g)

15.5g

Monounsaturated fat (g)

12.8g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

495mg

Salt (g)

1.23g

Vitamin A (IU)

44045IU

Vitamin C (mg)

21.9mg

Calcium (mg)

123mg

Iron (mg)

2.29mg

Potassium (mg)

981mg

Total

15.7g

4977kJ

1186kcal

126.2g

90.6g

60.4g

35.6g

75.4g

9.9g

61.8g

51.0g

10.8g

0.0g

0mg

1979mg

4.94g

176179IU

87.7mg

493mg

9.14mg

3923mg

  • 1 kg carrots, peeled & chopped into 2 cm lengths
  • 35 ml olive oil
  • Robertsons atlantic sea salt
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 5 ml Robertsons ground cumin
  • 5 ml Robertsons ground coriander
  • 1 packet Knorr thick vegetable soup
  • 1 Knorr vegetable stock pot (dissolved in 1l hot water)
  • Robertsons black pepper

CARROT TOP PESTO:

  • 40 g carrot tops, thick stems discarded (use coriander if you are unable to find carrot tops)
  • 20 g coriander
  • 30 ml olive oil, plus extra to serve
  • 20 ml lemon juice
  • 5 ml lemon zest
  • 10 g sunflower seeds

TO SERVE

  • 15 g coriander
  • 10 g sunflower seeds, toasted