Ingredients for Carrot Jalapeño Soup with Basil Pesto
Makes enough for 4 servings
for the soup
1 medium yellow onion, chopped
1 tablespoon olive oil
2 bunches of carrots, about 3 cups peeled and sliced
2 Jalapeños, deseeded, sliced and minced
1/2 cup dry white wine
4 cups vegetable broth
sea salt and freshly black ground pepper to taste
for the basil pesto
1/4 cup lightly toasted pine nuts
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 cups loosely packed sweet basil leaves
sea salt and freshly ground black pepper to taste
In a heavy large soup pot or dutch oven heat the oil and sauté the onions for 5-7 minutes or until translucent, stir in the carrots and Jalapeños. Stir and cook for several minutes then add the white wine.
Let the wine cook down and add the vegetable broth to cover the carrot mixture adding more as it cooks down. Simmer until the carrots are tender. Turn off the heat and pulverize the soup, I used my Nutri -Bullet.
Meanwhile make the pesto. Place the pine nuts, garlic, olive oil, lemon juice and basil with salt and pepper in a food processor and pulse, stirring down as needed, until blended. Spoon the pesto on the soup as desired.