Chili-Tomato soup with parsley pesto

So here it goes, the long awaited chili-tomato soup. This is excellent on a cold day like this, but excellent also for killing a cold. But of course, its just really really good for any occasion really:) And don’t forget that chili is really good for your metabolism!

Soup:
1 onion
2 big cloves of garlic
2 fresh red chillies -remove the seeds (you can use dries one too)
1 carrot (does the same thing as a potato, so it keeps all the ingredients together but also gives a nice color)
2 cans of tomato mush
1 teaspoon of coriander seed powder
1 dl of white wine or water
5dl of chicken or vegetable stock
salt and pepper
Parmesan shavings (optional)

Chop up the onion, garlic, chili and carrot and put them into a kettle with some olive oil and sauté just to get the flavors to come out nicely. Add the tomatoes and the coriander and let it simmer for 15min under a lid.
Then add the wine or water and puree the soup into a nice smooth texture. Add the stock and let the soup simmer under a lid for another 10min. Season with salt and pepper.

Pesto:
1dl of fresh parsley
half to one clove of garlic
olive oil (about one table spoon)
2-3 table spoons of water
1 teaspoon of white wine vinegar
salt and pepper

Place all the ingredients into a bowl and mush/puree them together into a paste. You can make it in a mortar too, it just takes a bit more effort and hand power

When you serve the soup, add some pesto and the Parmesan shavings. The colorful dish is so beautiful and it tastes even better

A pic on how it looked today. Not so pretty, but really hot. Left the Parmesan out this time.