Ingredients

Soup:
1 medium onion peeled and finely diced (Ettrick Gardens, Rosedale Orchard)
4 cloves of garlic (Ettrick Gardens, Rosedale Orchard)
4 TBS oil (Dunford Grove)
4 carrot (Oamaru Organics, Caithness Farm, Ettrick Gardens)
4 TBS of finely chopped parsley (including stalks)
4 TBS of finely chopped coriander (including stalks)
2 tsp salt
1 tsp cracked pepper
2 cups vegetable stock
1 tsp turmeric powder
½ cup coconut milk or dairy milk (Holy Cow)
Pesto
Tops of 2 bunches of carrots (Caithness Farm)
Juice and rind of 1 lemon
½ cup extra virgin olive oil
½ cup raw almonds
1 small clove of garlic – peeled and crushed (Ettrick Gardens, Rosedale Orchard)

Vendors

For the pesto: Place the almonds in a food processor and blitz until they reach the desired consistency
This will depend on the power of your food processor and how chunky you like your pesto
Add the remainder of the pesto ingredients and blend until pesto forms
Store in a jar in the fridge
For the soup: Melt the coconut oil in a large pot and add the onion, garlic, pepper and salt
Cook on a medium heat until transparent
Peel and dice carrots and add to the pot
Cook until beginning to soften
Add the stock, herbs and turmeric powder and bring to the boil
Reduce to a simmer until the carrots are well cooked
Remove from the heat and add the coconut milk
Blend with a stick blender until silky smooth
Taste and adjust seasoning
Top with a dash of coconut milk and a teaspoon of pesto