Carrot soup with chilli coriander pesto
Ingredients
- 5 tbsp olive oil
- 2 onions finely chopped
- 3 large garlic cloves crushed
- thumb-sized piece ginger grated
- 4 tbsp mild curry powder
- 900g carrots sliced
- 1.7l hot vegetable stock
- large bunch coriander chopped
- 30g pine nuts toasted
- 1 small red chilli deseeded and finely chopped
- 40g parmesan or vegetarian alternative, finely grated
- 1 lemon zested
- crème fraîche and crusty bread, to serve (optional)
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