Carrot Soup with Walnut Pesto

For the carrot soup with walnut pesto, wash, peel and cut the carrots into pieces.

Peel and finely chop the onion and garlic.

Heat the olive oil in a pot, sauté the vegetables and pour in the chicken soup. Simmer on low heat for about 25 minutes until the carrots are soft.

Meanwhile, for the pesto, peel the garlic cloves and cut them smaller. Blend finely with the parsley, walnuts and walnut oil in a blender, adding the Parmesan at the end.

Puree the soup as well (blender), stir in the crème fraîche and the orange juice and carefully heat up again. Do not bring to the boil again!

Serve the carrot soup in soup bowls and place a dollop of walnut pesto in the center.

Preparation Tip:

You can also serve your carrot soup with walnut pesto with classic pesto genovese.

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