Roasted Carrot Soup with Wild Garlic Pesto

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

Roasted Carrot Soup 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

Wild Garlic Pesto Ingredients

• 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

Toppings

• A few wild garlic leaves
• A few thyme sprigs

Directions

1. Preheat the oven to 220°C and line a baking tray with greaseproof paper.
2. Add the carrots to the baking tray, sprinkle with salt and drizzle with olive oil. Put in the oven for 30 minutes until soft.
3. Add the carrots, cream, ginger, salt and pepper to the blender jug and blend until smooth. 
4. Transfer the mixture into a pot and heat through for a few minutes.
5. Meanwhile, make the wild garlic pesto by adding all ingredients to the Vitamix blender and blend until smooth. Pour into a glass jar, top with ½ cm olive oil to lock in the freshness of the pesto, add the lid and store in the fridge. 
6. Divide the soup between 2 large bowls then top with some wild garlic pesto, a drizzle of olive oil, some thyme sprigs and a few wild garlic leaves.