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Favoreats LLC

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Carrot soup and almond-parsley pesto

Karen
  • minutes
  • Serves

INGREDIENTS

1 1/2

lbs Carrots

2

stalks Celery

1/2 tsp

Coriander, ground

1

bunch Italian flat-leaf parsley

1

Onion

1 tsp

Lemon juice, fresh

1/4 tsp

Fennel seeds

2 tsp

Salt

1

Salt

1 tsp

Sugar

2 tbsp

Olive oil

1/2 cup

Olive oil, extra-virgin

1/2 cup

Almonds, toasted

2 tbsp

Butter

1/2 cup

Parmigiano cheese

1 tbsp

Amaretto liqueur