Carrot Soup With Basil Pesto Swirl

1
Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
2
With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.).
3
In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
4
Add chicken broth and bring to boil.
5
Cover, reduce heat and simmer to blend flavours, about 40 minutes.
6
Ad nutmeg. Let cool slightly.
7
Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
8
(Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
9
When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.