Roast carrot, coriander and pesto soup Food, December 9, 2022December 9, 2022 Sweet and creamy from the roasted carrots, with a zesty brightness from the coriander pesto – this soup has it all. 13 Ingredients 1kg carrots, peeled, coarsely chopped2 tbsp olive oil, plus extra, to drizzle1 brown onion, coarsely chopped3 garlic cloves, crushed2 tsp ground cumin1L (4 cups) Massel Beef Style Liquid Stock1 tbsp coriander seeds, toasted, slightly crushedCoriander pesto1/2 cup fresh coriander leaves45g (1/4 cup) raw unsalted macadamias1 garlic clove, crushed2 tbsp shredded parmesan3-4 tbsp olive oil1 tbsp fresh lemon juice Directions Step 1Preheat 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.Step 2Meanwhile, to make pesto, place coriander, macadamias, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, add 2 tbs oil in a thin, steady stream until well combined. Add lemon juice and process until well combined. Stir through 1-2 tbs extra oil to reach desired consistency.Step 3Heat 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.Step 4Use a stick blender to blend the soup until smooth. Season.Step 5Ladle the soup among serving bowls. Swirl through the pesto. Drizzle with olive oil. Sprinkle with the coriander seeds. Season with black pepper. Serve. Uncategorized