Ingredients:
7 med to large carrots
3 med to large zucchini (I used traditional green zucchini because we have them in our garden right now, a yellow squash might keep the color of the soup brighter and taste essentially the same)
32 oz vegetable stock
4 cloves of garlic
2 medium onions
2 tsp cayenne
4 tbls pesto (or a bunch of fresh basil)
8 oz heavy cream
Salt to taste
This was very easy. I simply cut up the carrots, zucchini, onion and garlic and threw it all into the vegetable stock. At this point I also added the pesto. I brought it to a boil and then lowered the temp and cooked it until it was very soft.
I let it cool and then I took out all the chunks of veggies and blended them until smooth in a the blender. Poured it all back into the pot and added the 8 oz of cream and the cayenne. Do not heat the soup to boiling once the cream has been added.
It was very scrumptious!!
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#1 by Bob - August 24th, 2009 at 17:46
That sounds fantastic, do you think it would be good cold?
#2 by monicajane - August 24th, 2009 at 17:48
ha! I don’t think. I know…
I’ve eaten it hot and at room temperature today and it was great both ways…
I guess if you mean refrigerated I’m not sure…
I’ll let you know tomorrow!
#3 by Tina - August 24th, 2009 at 22:15
Looks healthy and very appetizing. We eat soup every single weekday for lunch. Love it!
#4 by Van Santos - August 24th, 2009 at 23:36
Wow! Beautiful.
I never would have thought of pesto in the soup. Very interesting.
I wanted to get my scone experiment up today but it’ll have to wait to tomorrow. Way to busy…Anyway, nice job on this.
#5 by Tina - August 25th, 2009 at 11:01
Scones? We had scones Sunday afternoon and they were a real treat.
#6 by gcasmarina - August 25th, 2009 at 11:55
Anche questa e` buona…
#7 by monicajane - August 25th, 2009 at 13:00
Hey Bob,
I tried some soup straight out of the fridge for lunch..didn’t like it. I definitely preferred it both at room and heated temperatures.
#8 by monicajane - August 25th, 2009 at 13:01
I use pesto in anything that calls for basil…since I always have a ton of it frozen from the garden…it’s great…never have to use dried basil again…
I suppose I should make a paste out of just basil and olive oil and freeze…but the pesto works so well and then it’s also nice to have the other stuff in it too so often…
#9 by Van Santos - August 25th, 2009 at 16:33
I’m going to have to take the pesto approach when I’m cooking and the recipe calls for basil. I’ll just make a giant batch and go for it.
#10 by Van Santos - August 25th, 2009 at 16:33
Yep. Just posted the experience… and I’m sad to say they were not a treat.
http://yeswecook.com/2009/08/the-chocolate-chip-scone-experiment/
#11 by Bob - August 25th, 2009 at 21:14
Good to know, thanks!
#12 by Natasha – 5 Star Foodie - October 29th, 2009 at 20:16
I love this carrot soup with the addition of zucchini! Super delicious, will try that next time too!