Roasted Carrot Soup with Lemon Pesto

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Step 1

Preheat the oven to 200°C. Peel the carrots and cut into batons.

Step 2

Put the carrots and unpeeled garlic cloves in a large roasting tin and toss in 1/4 of the oil. Roast for 30-40 minutes, stirring now and then until tender.

Step 3

Meanwhile, toast the hazelnuts, pick the leaves of the herbs, zest all of the lemon and squeeze the juice of half.

Step 4

To make the pesto, put the peeled garlic, toasted hazelnuts, herbs, half the lemon zest, the squeezed lemon juice and half of the remaining oil in a small food processor. Whizz to make a chunky paste.

Step 5

Season the pesto and stir in the remaining oil.

Step 6

When roasted, tip the carrots into a large pan, pour in the stock and squeeze the roasted garlic out of its skins into the pan.

Step 7

Use a stick blender to whizz until smooth (or use a jug blender)

Step 8

Season, then squeeze in the juice of the remaining lemon.

Step 9

Reheat if needed, then serve with the pesto swirled through and the remaining lemon zest on top.