Well another year has begun and how is it even nineteen…nineteen years since Y2K fever?! Anyway, time rolls on as it always has and I’m not sure if you are the type of person that makes resolutions, but resolutions and goals and aspirations are all things thrown around at this time of the year and he first full week of the year is beckoning which means I have just the thing to help you live up to your resolution/goal/aspiration with a very healthy recipe that might be perfect to take to work with you tomorrow.
Can we talk about parsley for a minute? It’s not often appreciated in recipes and is a great source of A, C, K vitamins as well as being a good magnesium, potassium, calcium and iron. Basically the flat leafed or curly leafed parsley sitting in the herb section of your grocery is a reason to put it in your basket because it’s really really good for you (unless you’re pregnant in which case you’ll want to replace the parsley in the pesto with a different herb).
Today’s recipe takes very versatile roasted vegetables which I can honestly say, is how I have survived the past few winters in getting my necessary healthy food intake. Roasting brings out the full flavor and makes the carrots and pumpkin a little sweeter and today’s recipe happens to be vegan which might be exactly what you want to begin your year with.
The whole roasted carrots and pumpkin have a full flavor, but it’s the parsley that cuts through and brings this whole dish together. It’s a slow recipe for those weekends where you don’t want to do too much other than lay on the couch and watch movies and this is a pretty swift recipe that has the oven do most of the work.
Roasted Carrot and Pumpkin Soup with Parsley Pesto
Recipe by Roamingtaste
1 kilo/2.2 pounds butternut pumpkin
1 kilo/2.2 pounds carrots,
Dash olive oil
1 teaspoon salt
3 cups water
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Large handful fresh parsley
1 teaspoon balsamic vinegar
2 cloves garlic
Dash of salt
Preheat the oven to 140°C/280F.
Slice the pumpkin into 3 inch pieces and remove the ends of the carrots and spread evenly over the baking tray. Pour the olive oil and sprinkle the salt over and place in the oven to bake.
After 45 minutes, remove from the oven and flip over, adding the cloves of garlic to the tray.
Return to the oven and bake for a further hour or until the vegetables are soft when pierced.
Remove from the oven and allow to cool for 5 minutes.
Remove the garlic from the wrapping and add to a blender along with the balsamic vinegar, salt, and parsley. Spoon the oil from the tray into the pesto mix (it should come to about 2 tablespoons) and add a further tablespoon of olive oil to the mixture.
Blend until smooth, stopping at intervals to stir the parsley through, once roughly chopped and well combined, spoon into your serving bowl.
Clean the blender or immersion blender and roughly chop the carrots and peel the pumpkin into the blender with the water and balsamic vinegar, blend until smooth, adding more water to thin out as preferred.
Heat through until warm and pour into serving bowls with a teaspoon of the parsley pesto stirred through and some fresh bread for dipping.