Carrot and Ginger Soup with Green Pesto and Roasted Chorizo

Carrot and Ginger Soup with Green Pesto and Roasted Chorizo

#Meat #Stews & Soups

Carrot and Ginger Soup with Green Pesto and Roasted Chorizo

Total time 50 mins

50 mins preparation time

Ingredients

4 portion(s)

300 g

carrots

10 g

fresh ginger root

300 g

potatoes

 ½ 

small onion

20 ml

rapeseed oil

800 ml

vegetable stock

80 ml

Kikkoman Naturally Brewed Less Salt Soy Sauce

For the chorizo:

160 g

chorizo

For the pesto:

80 g

flat leaf parsley

 ½ 

garlic clove

60 g

macadamia nuts

60 ml

olive oil

2 tsp

grated parmesan

Salt

Freshly ground white pepper

Nutritional facts (per portion):2,243 kJ / 536 kcal

38 gFat

15 gProtein

33 gCarbohydrates

Preparation

Step 1

Top and tail the carrots, peel them and slice or dice them. Peel the ginger and cut into slices. Peel and dice the potatoes and onion. Heat up the oil in a pan. Cook the ginger and onion in the oil for around 3 minutes, then add the carrots and potato. Pour the stock into the pan and season with Kikkoman Naturally Brewed Less Salt Soy Sauce. Cover and cook at low heat for around 45 minutes, stirring occasionally.

Step 2

In the meantime slice the chorizo thinly. Lay the chorizo slices on baking paper. Bake at 150°C for around 8 minutes until crispy.

Step 3

To make the pesto wash the parsley, shake it dry and pluck the leaves. Peel the garlic and chop the garlic and nuts. Place the parsley, garlic and nuts in a high-sided container. Add the oil and purée with a hand blender. Stir in the parmesan and season with salt and pepper.

Step 4

Serve the soup immediately in pre-warmed bowls with the chorizo slices and pesto on top.

Recipe-ID: 324

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Featured product in this recipe

Kikkoman Naturally Brewed Less Salt Soy Sauce

[Translate to Englisch (EU):]

Top and tail the carrots, peel them and slice or dice them. Peel the ginger and cut into slices. Peel and dice the potatoes and onion. Heat up the oil in a pan. Cook the ginger and onion in the oil for around 3 minutes, then add the carrots and potato. Pour the stock into the pan and season with Kikkoman Naturally Brewed Less Salt Soy Sauce. Cover and cook at low heat for around 45 minutes, stirring occasionally.

In the meantime slice the chorizo thinly. Lay the chorizo slices on baking paper. Bake at 150°C for around 8 minutes until crispy.

To make the pesto wash the parsley, shake it dry and pluck the leaves. Peel the garlic and chop the garlic and nuts. Place the parsley, garlic and nuts in a high-sided container. Add the oil and purée with a hand blender. Stir in the parmesan and season with salt and pepper.

Serve the soup immediately in pre-warmed bowls with the chorizo slices and pesto on top.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends

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#Summer #Autumn #Winter #Meat #Stews & Soups #Vegetables #Potatoes

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