Winter Carrot Soup & Green Pesto

Once of the most comforting food items on this planet: soup! Since winter carrots are less sweet than summer carrots I love to add warm spices & chili flakes to this soup. If you like, you can add some honey as well!

Quick Carrot Soup & Green Pesto

Servings 2 servings
Prep Time 10 minutes
Cook Time 30 minutes


  • Blender // Food Processor


  • 1 Onion
  • 1 Garlic Clove
  • 450 gram Winter Carrots
  • 1 liter Vegetable stock
  • 1 Bay Leaf
  • ¼ tsp Cinnamon Powder
  • ¼ tsp Ginger Powder
  • A few Chili Flakes

Top with..

  • Green Pesto
  • Croutons
  • Sundried Tomato


  • Clean and cut the onion in rings, the clove of garlic in slices and the carrots in pieces of 1,5 inches.
  • Heat some olive oil in a cooking pan and bake the onion & garlic until glossy. Add, if you like, a pinch of cinnamon powder, ginger powder and chili flakes.
  • Then add the carrots, stock and the bay leaf. Let this cook until the carrots are soft and cooked.

Time to blend!

  • Blend the soup until you have a creamy consistency. Do you like the soup to be thinner? Just add a splash of water during the blending.

Serve with..

  • Serve the soup with green pesto & croutons!
Course: Lunch, Soup
Cuisine: Sustainable
Keyword: Healthy

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dutch Food Heritage © Copyright 2022. All rights reserved.