Comforting Carrot Soup and Cheesy Pesto Toasties Pairing
This hearty yet light Carrot and Lentil soup is warming, healthy, and perfect for busy weeknights. Pairing it with gooey cheesy pesto toasties makes it a complete comfort meal.
🛒 Ingredients
For the Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 pinch chili flakes (optional)
- 500g carrots, peeled & chopped
- 150g red lentils, rinsed
- 1L vegetable stock (stock cubes)
- Salt & pepper, to taste
- Fresh parsley or coriander, for garnish
For the Cheesy Pesto Toasties
- 4 slices sourdough bread
- 2 tbsp green pesto
- 100g mozzarella or cheddar cheese, grated
- 1 tbsp butter, for frying
👩🍳 Method
Soup
- Heat olive oil in a large saucepan. Cook the onion for 5 minutes, until it is soft.
- Add garlic and spices, cook for 1 min until fragrant.
- Stir in carrots, lentils, and stock. Bring to a boil, then simmer 20–25 minutes until carrots are soft.
- Blend with a hand blender until smooth (or leave chunky if preferred).
- Season with salt & pepper.
Toasties
- Spread pesto on bread slices. Top with cheese, then close into sandwiches.
- Butter the outsides and fry in a pan until golden and melted.
- Cut into halves or quarters to serve.
🍲 Serving Suggestion
Ladle soup into bowls, garnish with fresh parsley, and serve with hot, gooey pesto toasties for dipping.
