Carrot Soup with Carrot-Top Pesto

Vegan , Vegetarian



  • 1 medium onion peeled and finely diced (Ettrick Gardens, Rosedale Orchard) 
  • 4 cloves of garlic (Ettrick Gardens, Rosedale Orchard) 
  • 4 TBS oil (Dunford Grove) 
  • 4 carrot (Oamaru Organics, Caithness Farm, Ettrick Gardens) 
  • 4 TBS of finely chopped parsley (including stalks)
  • 4 TBS of finely chopped coriander (including stalks)
  • 2 tsp salt
  • 1 tsp cracked pepper
  • 2 cups vegetable stock
  • 1 tsp turmeric powder
  • ½ cup coconut milk or dairy milk (Holy Cow) 


  • Tops of 2 bunches of carrots (Caithness Farm) 
  • Juice and rind of 1 lemon
  • ½ cup extra virgin olive oil
  • ½ cup raw almonds
  • 1 small clove of garlic – peeled and crushed (Ettrick Gardens, Rosedale Orchard) 


  1. For the pesto: Place the almonds in a food processor and blitz until they reach the desired consistency. This will depend on the power of your food processor and how chunky you like your pesto.
  2. Add the remainder of the pesto ingredients and blend until pesto forms.
  3. Store in a jar in the fridge.
  4. For the soup: Melt the coconut oil in a large pot and add the onion, garlic, pepper and salt. Cook on a medium heat until transparent.
  5. Peel and dice carrots and add to the pot. Cook until beginning to soften.
  6. Add the stock, herbs and turmeric powder and bring to the boil. Reduce to a simmer until the carrots are well cooked.
  7. Remove from the heat and add the coconut milk.
  8. Blend with a stick blender until silky smooth.
  9. Taste and adjust seasoning.
  10. Top with a dash of coconut milk and a teaspoon of pesto.


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