Carrot Soup with Fennel–Green Pesto Recipe

Ingredients

• FOR THE SOUP
• 3 tablespoons extra virgin olive oil
• 4 large shallots – thinly sliced
• 1 leek – white and pale green parts only – halved lengthwise and cut in 1/8" slices
• 3 garlic cloves – skinned and finely chopped
• 1 cup dry white wine
• 1 teaspoons sea salt
• freshly ground black pepper to taste
• 1 3/4 lbs young carrots – peeled and cut about ¼" slices
• 2 cups low-sodium vegetable broth in cartons (Pacific Organic)
• 3 to 3 1/2 cups of spring water
• FOR THE FENNEL–GREEN PESTO
• 1/2 teaspoon fennel seeds – crushed in a mortar
• 1 small bunch fennel greens or fresh dill – stems trimmed (about 1 oz)
• 2 tablespoons pine nuts
• 1 small garlic clove – skinned
• 1/8 teaspoon sea salt
• 1/2 teaspoon lemon zest (use microplane grater)
• 1/3 cup extra virgin olive oil
• fennel sprigs as garnish

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Pine Nut	1 oz (28g)	191
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Fennel	1/2 bulb (87g)	27
Wine	2 tbsp cooking wine (30ml)	25
Carrot	1 medium (61g)	25
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Salt	1 tsp (6g)	0
Soup	not in our table	0
Water	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.