May 22, 2017

Carrot + Ginger Soup with Carrot Top Pesto


I started the month with a juice cleanse, something I had meant on doing for a while. The cleanse itself lasted five days, with an introductory period beforehand and a follow-up afterwards. I feel it’s had benefits on my body, but it was harder than I imagined. Maybe doing it at home with a toddler around isn’t the most appropriate of environments, but I’m still glad I did it and learnt that preparation (on all level) is key for undertaking a detox of that kind.


Soup was naturally the kind of meal that I went back to when starting eating ‘solid’ foods again. Set aside the pesto, this recipe is a year-rounder – it requires few ingredients and is packed with flavour. I however tend to make it in the spring using tender new-season carrots and making a delicious pesto with the tops. I tend more and more to cook using as much of the ingredients as I can, as going waste-free is a topic that has become dear to my heart. I hope to get the chance to develop my thoughts and ideas on this in the future on the blog, but while you bear with me here’s a simple recipe to get you started.


Carrot + Ginger Soup with Carrot Top Pesto – serves 4

•1tbsp coconut oil
•1 large shallot, peeled and chopped
•2 garlic cloves + 1, peeled and minced
•A knob of ginger, peeled and minced
•A large bunch of spring carrots with tops
•1L vegetable stock
•30g sunflower seeds, soaked overnight
•Juice of ½ lemon
•150ml olive oil
•Salt and pepper
•A handful flaked almonds, toasted

1.Heat the coconut oil in a large saucepan. Add the shallot, two cloves garlic and ginger and fry gently for a few minutes until tender.
2.Chop the carrots and add them to the pan, and fry for about 5min, stirring regularly. Add the vegetable stock, bring to the boil and simmer on a medium heat for 30min.
3.In the meantime, prepare the pesto. Wash the carrot tops thoroughly and place the green leaves in a food processor, discarding the hard centre stems. Add the sunflower seeds (previously rinsed and drained), lemon juice, one clove garlic, the olive oil and a pinch of salt. Blend until you get a pesto-like texture.
4.When the soup is ready, season it with salt and pepper and blend with a stick blender until smooth.
5.Serve the soup with a dollop of pesto and a sprinkle of flaked almonds.

Soupe Carotte-Gingembre et Pesto de Fanes – pour 4 personnes

•1cs d’huile de coco
•1 grosse échalote, pelée et émincée
•2 gousses d’ail + 1, pelées et émincées
•Un morceau de gingembre, pelé et émincé
•Une grosse botte de carottes avec leurs fanes
•1L de bouillon de légumes
•30g de graines de tournesol, trempées pendant une nuit
•Jus d’½ citron
•150ml d’huile d’olive
•Sel et poivre
•Une poignée d’amandes effilées, toastées

1.Faire chauffer l’huile de coco dans une grande casserole. Ajouter l’échalote, deux gousses d’ail et le gingembre et faire revenir quelques minutes.
2.Emincer les carottes et les ajouter dans la casserole et les faire revenir environ 5min en remuant régulièrement. Ajouter le bouillon de légumes, porter à ébullition, puis laisser frémir à feu moyen pendant 30min.
3.Pendant ce temps, préparer le pesto. Bien laver les fanes de carottes et mettre leurs feuilles vertes dans le bol d’un robot. Jeter la partie centrale un peu ferme. Ajouter les graines de tournesol (préalablement rincées et égouttées), le jus de citron, une gousse d’ail, l’huile d’olive et une pincée de sel. Mixer jusqu’à l’obtention d’un pesto.
4.Quand la soupe est prête, l’assaisonner de sel et de poivre et la mixer avec un mixeur plongeur, jusqu’à l’obtention d’une texture lisse.
5.Servir la soupe avec une cuillérée de pesto aux fanes et parsemer d’amandes effilées.