Carrot soup with pesto

Ingredients

• carrots - 4 pcs
• potatoes - 1 pc.
• onion - 1 onion
• vegetable broth - 4 cups
• vegetable oil - 2 tbsp.
• dill - 2 bunches
• pine nuts - 2 tbsp. l.
• olive oil - 2 tbsp.
• salt

Cooking

Step 1

Peel carrots, potatoes and onions and cut into thin strips. Heat vegetable oil in a saucepan. Stirring constantly, fry vegetables, 6 minutes. Pour in the broth and bring to a boil over high heat. Reduce heat and cook 10 min.

Step 2

Pour the contents of the saucepan into a blender bowl and grind to a puree. Return puree to saucepan, season with salt and pepper to taste. Heat through without boiling.

Step 3

Wash dill, dry. Grind greens and pine nuts in a blender. With the blender running, pour in the olive oil in a thin stream. Salt to taste. Add pesto to soup.