Spicy carrot and potato soup with parsley pesto Archive

Ingredients

• 2 carrots, peeled and chopped
• 150g/5oz new potatoes, chopped
• 400ml/14fl oz vegetable stock
• ½ tsp chilli flakes
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 vine tomato, de-seeded and chopped
• salt and freshly ground black pepper
• 2 handfuls parsley leaves
• 3 tbsp olive oil