Morotssoppa med chilikorianderpesto

👩‍🍳 Gör så här

1. 1
   Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
2. 2
   Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
3. 3
   Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it’s too thick, loosen with 1 tbsp water.
4. 4
   Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.