Carrot Soup with Ginger and Kale Pesto – Food Pharmacy

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Carrot Soup with Ginger and Kale Pesto

This post is sponsored by Bosch

As you all know, we’ve started selling a high speed blender from Bosch in our Swedish webstore, and we’re so in love with the pre-programmed settings for creating soup! It’s 100% bulletproof: put all ingredients in the blender and press the soup button. The friction creates so much heat that you will easily turn cold vegetables into a hot soup.

Serve the soup with a homemade kale pesto, just as easily made with the same high speed blender or a hand blender (and maybe some sprouted or cooked quinoa). The recipe calls for the following ingredients

Carrot Soup with Ginger and Kale Pesto
(serves 4)

Carrot soup:
2 Ibs (800 grams) carrots
3 cups water
2 cups coconut milk
1 inch fresh ginger
1 yellow onion
1 garlic clove
1 tsp paprika powder
1 tsp cinnamon
1 tbsp apple cider vinegar

Kale pesto:
2-3 kale leaves ( approximately 4 oz or 100 grams)
7 tbsp olive oil
1 small garlic clove
a handful fresh parsley
1 tsp apple cider vinegar
3-4 tbsp pumpkin seeds

salt and freshly ground black pepper

1 tbsp chia seeds
Fresh cilantro

Scrub the carrots, then cut the ends off. Peel the garlic and the onion. Wash the ginger carefully. Mix all the ingredients in the high speed blender (if you have one) using the soup program, until smooth, creamy and warm. For the best results, use a hand blender to mix the ingredients for the kale pesto. Add salt and freshly ground black pepper to taste. Serve the soup with pesto and cilantro. Sprinkle with some chia seeds.


Pesto Tip!
Add the rest of the pesto to a jar, seal, and refrigerate. Store in the fridge for up to a week.


This post is sponsored by Bosch

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