Carrot, Coconut and Peanut Butter Soup with Carrot Top Pesto


For the soup:

  1. 1 tbsp sunflower oil
  2. 1 onion, peeled and roughly chopped
  3. 2 cloves garlic, finely grated
  4. 400 g carrots with green leafy tops, peeled and roughly chopped
  5. 3cm root ginger, finely grated
  6. 600ml vegetable stock
  7. 2 tbsp Meridian coconut & peanut butter

For the pesto:

  1. 40g pumpkin seeds
  2. 70g parmesan, grated
  3. 1 clove garlic, roughly chopped
  4. 40g carrot tops, well washed
  5. 1 tbsp Meridian coconut and peanut butter
  6. ½ lemon
  7. 180ml olive oil


Heat the oil in a large saucepan and gently cook the onion for 5-8 minutes until it starts to soften. Add the garlic, carrots and ginger and stir well. Cook for two minutes then add the stock.

Bring to a simmer, season and cook for 15 minutes, with the lid on, until the carrots are soft. Stir in the nut butter then set aside to cool a little.

While the soup is cooking make the pesto. Toast the seeds in a dry frying pan until they begin to pop. Whizz the toasted seeds, parmesan, garlic, carrot tops, nut butter, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste.  As its whizzing, add more oil until it becomes a drizzling consistency.

Blend the soup until smooth, add more stock if it’s too thick and check the seasoning.  Reheat then ladle the soup into bowls and drizzle with pesto.