Carrot Pesto Soup

Name: Carrot Pesto Soup
Total time: 30 min
Yield: 4
Ingredients: '3 medium carrots, cut into cubes'; '1 cup of cooking liquid from the carrots'; '1 tablespoon olive oil'; '2 cloves garlic, minced'; '1 1/2 cups tomato puree'; 'Salt to taste'; '4 tablespoons pesto sauce'

1
'3 medium carrots, cut into cubes'
2
'1 cup of cooking liquid from the carrots'
3
'1 tablespoon olive oil'
4
'2 cloves garlic, minced'
5
'1 1/2 cups tomato puree'
6
'Salt to taste'
7
'4 tablespoons pesto sauce'

Ingredients

1
'3 medium carrots, cut into cubes'
2
'1 cup of cooking liquid from the carrots'
3
'1 tablespoon olive oil'
4
'2 cloves garlic, minced'
5
'1 1/2 cups tomato puree'
6
'Salt to taste'
7
'4 tablespoons pesto sauce'

Directions

1
'In a pot, cook the carrots until they're tender.'
2
'Drain and reserve 1 cup of the cooking liquid.'
3
'In a pan, heat the olive oil and sauté the garlic.'
4
'Add the carrots, simmer, and gradually add the reserved liquid.'
5
'Turn off the heat and let it cool.'
6
'Blend the carrots in a blender, season with salt, and add the tomato puree.'
7
'Chill in the refrigerator.'
8
'Serve cold with 1 tablespoon of pesto sauce and garnish with cherry tomatoes.'