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Carrot soup with dandelion pesto Add to ...

This recipe makes about one cup of pesto, which is more than you’ll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.

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  • Preparation time: 30 minutes
  • Ready time: 50 minutes
  • Servings: 6 to 8


2 tablespoons olive oil

1 pound (500 grams) chopped carrots (about 3 cups)

1 cup chopped onion

½ cup diced and peeled potato

4 cups chicken stock

Salt and freshly ground pepper to taste

Dandelion pesto

3 cups packed chopped dandelion leaves

1 teaspoon chopped garlic

½ cup slivered almonds

½ cup olive oil

½ cup sheep's milk feta cheese


Heat oil in a large pot over medium heat. Add carrot and onions, and sauté for 5 minutes or until beginning to soften. Add potatoes and chicken stock and bring to a boil.

Simmer for 10 to 15 minutes or until vegetables are soft. Cool slightly. Purée in a blender or food processor and season with salt and pepper to taste. Return to pot and reheat when needed.


Combine dandelion leaves, garlic, almonds, olive oil and feta in a food processor and pulse until well combined. Season with salt to taste.

Serve bowls of soup with about 2 tablespoons of pesto swirled on the top.

Suggested Wine Pairings

A gently sweet Amontillado Sherry might be the textbook match for this soup. The Spanish fortified wine is silky, nutty and tangy. Another good option is semillon or a semillon-chardonnay blend from Australia. On the kosher (and mevushal) front, I'd suggest the fine Dalton Safsusa Sauvignon Blanc Chardonnay from Israel ($16.95 in Ontario). - Beppi Crosariol

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