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

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): 2243 kJ  /  536 kcal
38 g Fat
15 g Protein
33 g Carbohydrates

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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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

Thank you for your feedback!

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

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