Roasted Carrot Soup with Wild Garlic Pesto

Name: Roasted Carrot Soup with Wild Garlic Pesto
Ingredients: 550 g organic carrots, unpeeled; Olive oil, for roasting; 250 ml cream; 1 thumb ginger, peeled if not organic; Salt and pepper to taste; 200 g wild garlic, washed (save a few pieces for the topping. Substitute with chives if wild garlic is not available); 400 ml olive oil; 150 g cashews; 1 tsp salt; Juice of 1 lime; Pinch of pepper; A few wild garlic leaves; A few thyme sprigs

www.vitamixaustralia.com.au

Carrots are often underrated, so why not roast them in the oven and transform this humble vegetable into something sweet and tasty. Created by @bettinas_kitchen

View full recipe on www.vitamixaustralia.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vitamixaustralia.com.au.

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Ingredients

550 g organic carrots, unpeeled
Olive oil, for roasting
250 ml cream
1 thumb ginger, peeled if not organic
Salt and pepper to taste
200 g wild garlic, washed (save a few pieces for the topping. Substitute with chives if wild garlic is not available)
400 ml olive oil
150 g cashews
1 tsp salt
Juice of 1 lime
Pinch of pepper
A few wild garlic leaves
A few thyme sprigs