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Spicy carrot and potato soup with parsley pesto


For the soup
For the parsley pesto

Preparation method

  1. For the soup, place the carrot, potato, stock and chilli flakes in a saucepan and bring to the boil. Reduce the heat and leave to simmer for 7-8 minutes, then drain the vegetables, reserving the stock.

  2. Heat the olive oil in the saucepan and fry the vegetables, along with the chopped garlic, for 3-4 minutes, or until tender.

  3. Pour the stock back into the pan with the vegetables, stir in the tomatoes and season, to taste, with salt and freshly ground black pepper. Using a hand blender, process the soup until smooth.

  4. For the pesto, blend the parsley and oil together in a mini food processor to a smooth purée.

  5. To serve, ladle the soup into a shallow bowl and drizzle over the parsley pesto.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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