one-pan dinners
easiest ever midweek meals Minimise your washing-up with these genius, delicious one-pan dinner ideas
recipes ESTHER CLARK photographs STUART OVENDEN
Carrot soup with chilli coriander pesto SERVES 4-6 PREP 15 mins COOK 30 mins V ❄ soup only
5 tbsp olive oil 2 onions, finely chopped 3 large garlic cloves, crushed thumb-sized piece ginger, grated 4 tbsp mild curry powder 900g carrots, sliced 1.7 litres hot vegetable stock large bunch coriander, chopped 30g pine nuts, toasted 1 small red chilli, deseeded and 26 BBC Good Food Middle East May 2019
finely chopped 40g parmesan or vegetarian alternative, finely grated 1 lemon, zested crème fraîche and crusty bread, to serve (optional)
■ Heat 2 tbsp oil in a saucepan, add
the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft. ■ Remove from the heat and blitz with a hand blender until completely
smooth. Season to taste and leave on a very low heat. ■ Tip the remaining 3 tbsp oil into a small food processer along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it’s too thick, loosen with 1 tbsp water. ■ Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like. GOOD TO KNOW healthy • low cal • fibre • 2 of 5-a-day PER SERVING (6) 258 kcals • fat 16g • saturates 3g • carbs 17g • sugars 14g • fibre 10g • protein 6g • salt 0.2g
