Carrot soup with dandelion pesto

Carrot soup with dandelion pesto.jpg



  • 2 tablespoons olive oil
  • 1 pound (500 grams) chopped carrots (about 3 cups)
  • 1 cup chopped onion
  • ½ cup diced and peeled potato
  • 4 cups chicken stock
  • Salt and freshly ground pepper to taste

Dandelion Pesto:

  • 3 cups packed chopped dandelion leaves
  • 1 teaspoon chopped garlic
  • ½ cup slivered almonds
  • ½ cup olive oil½ cup sheep’s milk feta cheese


Heat oil in a large pot over medium heat. Add carrot and onions, and sauté for 5 minutes or until beginning to soften. Add potatoes and chicken stock and bring to a boil.

Simmer for 10 to 15 minutes or until vegetables are soft. Cool slightly. Purée in a blender or food processor and season with salt and pepper to taste. Return to pot and reheat when needed.


Combine dandelion leaves, garlic, almonds, olive oil and feta in a food processor and pulse until well combined. Season with salt to taste.

Serve bowls of soup with about 2 tablespoons of pesto swirled on the top.



A gently sweet Amontillado Sherry might be the textbook match for this soup. The Spanish fortified wine is silky, nutty and tangy. Another good option is semillon or a semillon-chardonnay blend from Australia. On the kosher (and mevushal) front, I’d suggest the fine Dalton Safsusa Sauvignon Blanc Chardonnay from Israel ($16.95 in Ontario). - Beppi Crosariol