Looking for easy and delicious comfort food without guilt? This Roasted Red Pepper & Carrot Soup is simple and healthy with a smooth texture and deep, rich flavor. Carrots and red peppers are rich in vitamins A and C for boosting immunity. Vitamin B6 improves mood and boosts energy. Fiber and potassium aid digestion and are important for blood pressure control.
Carrot, Leek & Ginger Soup is a comforting and soothing option for sick days, packed with essential vitamins and nutrients to help boost the immune system and promote healing.
Carrot & Pesto
Sometimes simplicity is best. These sweet, tender carrots are topped with fresh garlic basil pesto.
Equipment
- food processor
Ingredients
- 2 pounds carrots, peeled and ends cut off
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic
- 3 tablespoon pine nuts
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh basil leaves (packed)
- 1/4 cup grated parmesan cheese
- salt & pepper to taste
Instructions
- Preheat oven to 400°. Trim carrot tops and peel.Toss carrots in olive oil and season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–30 minutes. Let cool. Pulse garlic and nuts in a food processor until a paste forms. Add basil, Parmesan, lemon, and process until fully incorporated. Add olive oil and pulse until combined.Serve carrots with pesto.