Carrot Soup with Pistou

I found this recipe in last week's Ottawa Citizen's food section. Since I still have a half row of carrots in my garden...


...and my basil patch is on the verge of being nipped by frost, I figured I'd make this carrot soup with pistou. Pistou is like pesto but doesn't have any pine nuts in it.

Ingredients:
2 tablespoons olive oil
1 3/4 lb. carrots, peel, halved lengthwise and sliced
1 medium onion, roughly chopped
3 tablespoons flour
5 cups chicken or vegetable stock
salt and pepper to taste
2 cups loosely packed fresh basil leaves
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/4 cup olive oil


Place 2 tablepoons oil in a large pot and over medium heat, sauté carrots and onions for 5 minutes. Mix in the flour and cook 2 more minutes.


Stir in stock and simmer for 15-20 minutes or until the carrots are very tender.


While the soup is cooking, make the pistou by placing basil, garlic and cheese in a food processor. Pulse until finely chopped. Pour in oil and pulse until well incorporated.


Purée the soup with an immersion blender until smooth; season with salt and pepper.


Pour hot soup into bowl and top with a generous amount of pistou.

Very easy to make and very delicious! I highly recommend it. Let me know if you try it. Would love to hear what you think.