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Easy recipe Carrot Soup with Fennel–Green Pesto Recipe

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Easy recipe Carrot Soup with Fennel–Green Pesto Recipe - FOR THE SOUPabout three tablespoons extra virgin olive oilabout four large shallots – thinly slicedabout one leek – white and pale green parts only – halved lengthwise and cut in about one/eight" slicesabout three garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) cloves – skinned and finely choppedabout one cup dry white wineabout one teaspoons sea saltfreshly ground black pepper (Recipes by ingridients <a href="/search/black-pepper">black pepper</a>) to tasteabout one about three/about four lbs young carrots – peeled and cut about ¼" slicestwo cups low-sodium vegetable broth in cartons (Pacific Organic)about three to about three about one/two cups of spring waterFOR THE FENNEL–GREEN PESTOabout one/two teaspoon fennel (Recipes by ingridients <a href="/search/fennel">fennel</a>) seeds – crushed in a mortarabout one small bunch fennel (Recipes by ingridients <a href="/search/fennel">fennel</a>) greens or fresh dill (Recipes by ingridients <a href="/search/dill">dill</a>) – stems trimmed (about about one oz)two tablespoons pine nutsabout one small garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) clove – skinnedabout one/eight teaspoon sea saltabout one/two teaspoon lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>) zest (use microplane grater)one third cup extra virgin olive oilfennel sprigs as garnish. The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful....

FOR THE SOUPabout three tablespoons extra virgin olive oilabout four large shallots – thinly slicedabout one leek – white and pale green parts only – halved lengthwise and cut in about one/eight" slicesabout three garlic (Recipes by ingridients garlic) cloves – skinned and finely choppedabout one cup dry white wineabout one teaspoons sea saltfreshly ground black pepper (Recipes by ingridients black pepper) to tasteabout one about three/about four lbs young carrots – peeled and cut about ¼" slicestwo cups low-sodium vegetable broth in cartons (Pacific Organic)about three to about three about one/two cups of spring waterFOR THE FENNEL–GREEN PESTOabout one/two teaspoon fennel (Recipes by ingridients fennel) seeds – crushed in a mortarabout one small bunch fennel (Recipes by ingridients fennel) greens or fresh dill (Recipes by ingridients dill) – stems trimmed (about about one oz)two tablespoons pine nutsabout one small garlic (Recipes by ingridients garlic) clove – skinnedabout one/eight teaspoon sea saltabout one/two teaspoon lemon (Recipes by ingridients lemon) zest (use microplane grater)one third cup extra virgin olive oilfennel sprigs as garnish. The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful....

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