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Carrot Soup With Basil and Mint Pesto Swirl

6 servings


No Added Sugars

Nutritional Facts Per Serving

8.47 g
12.33 g
2.34 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 243
  • Fat 18.19 g
    • Saturated  
    • + Trans 
  • Cholesterol 22 mg
  • Sodium   923 mg
  • Carbohydrate 12.33 g
    • Fibre   2.34 g
    • Sugars  
  • Protein 8.47 g
    • Vitamin A 145 %
    • Vitamin C 7 %
    • Calcium 13 %
    • Iron 11 %


Heat oil in a pot set over medium heat. Add onion, garlic and carrots and cook until vegetables are slightly softened, about 5 minutes. Mix in flour. While stirring, slowly pour in stock. Add Parmesan cheese and bring to simmer. Cook until carrots are tender, about 20 minutes. Working in batches, puree mixture in blender or food processor (soup can be readied to this stage up to a day or two in advance. Cool to room temperature and then store in the fridge until needed). Return soup to the pot and bring back to a simmer. Stir in the cream. Season the soup to taste. Pour soup into bowls. Set a spoonful of pesto in the centre of each bowl, and gently swirl it into the soup and serve.

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