Soup with Carrots Pesto Costa Ligure

  • 1 jar of carrot pesto 135g (1 jar per serving size)
  • Bread croutons
  • Grated Grana Padano cheese
  • Half cup of vegetable broth
  • 1 clove of garlic
  • Basil leaves
  • Chives
  • Oil
  • Pepper

Heat a little oil in a non-stick pan over low heat and add the unpeeled clove of garlic. Cook stirring until garlic is golden brown.

Meanwhile open the jar of carrot pesto (one jar per serving size), pour it into a second cold pan and stir well until smooth and soft. Add half cup of vegetable broth, turn on the stove and cook over low heat for a few minutes.

Remove the garlic previously browned in the oil from the first pan, add a handful of bread croutons (per serving size) and cook over medium heat until golden brown and crisp. Stir them occasionally.

Put a drizzle of oil into the serving plate, pour the hot carrot soup, add a few tablespoons of grated Grana Padano cheese and the golden bread croutons. Add on top some fresh cutted shives and garnish with some leaves of basil. Add a pinch of pepper to taste.

Serve hot.