Carrot Soup With Basil Pesto Swirl

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2 tbsp extra-virgin olive oil

1 chopped onion

5 cups chopped (about 3 lb) carrots

1 peeled and chopped potato

1 chopped garlic clove

1/4 tsp pepper

1/4 tsp dried thyme

4 cups vegetable stock

1-1/4 cups packed fresh basil

1/4 cup grated parmesan cheese

2 tbsp pine nuts

1 pinch salt

1 pinch pepper

1/4 cup extra-virgin olive oil

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