Carrot Soup

with a Carrot Top and Coriander Pesto

A twist on the classic recipe, this carrot and coriander soup is finished with a homemade pesto using full of flavour carrot tops. Roasting vegetables in a Steam Oven ensures nutrients and vitamins are preserved, colours remain vibrant and flavours are enhanced


For the soup

  • 1kg bunched carrots, tops saved

  • 1 medium onion, peeled and roughly chopped

  • 2 garlic cloves, peeled and crushed

  • 2tbsp. extra virgin olive oil

  • 1tsp. ground coriander

  • 400ml vegetable stock

For the carrot top and coriander pesto

  • Large bunch of carrot tops, washed and chopped

  • Large bunch of coriander, roughly chopped

  • 2 garlic cloves, peeled and crushed

  • 100ml olive oil

  • ½ lemon, juice only


  1. For the soup, wash and roughly cut the carrots, mix them with the onion, garlic, oil and coriander onto a baking tray with some salt and pepper. Transfer the tray into a Miele Steam Combination Oven and roast on Combi Fan Plus 200°C with 100% humidity for 25 minutes.

  2. In the meantime, prepare the pesto. Place the carrot tops, coriander and garlic into a food processor and pulse until everything is chopped. Add the oil and lemon juice and blend well, check the seasoning and add more lemon juice, salt and pepper if needed. Keep aside.

  3. When the carrots are ready, transfer the vegetables into a blender, add the stock and puree until very smooth, check the seasoning and serve topped with the pesto.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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