Carrot soup with pesto

Recipe cuisine: Italian
Cooking time: 30 min
Servings: 4 servings
Calories: 240 kcal
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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.

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

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