For the soup, place the carrot, potato, stock and chilli flakes in a saucepan and bring to the boil. Reduce the heat and leave to simmer for 7-8 minutes, then drain the vegetables, reserving the stock.
Heat the olive oil in the saucepan and fry the vegetables, along with the chopped garlic, for 3-4 minutes, or until tender.
Pour the stock back into the pan with the vegetables, stir in the tomatoes and season, to taste, with salt and freshly ground black pepper. Using a hand blender, process the soup until smooth.
For the pesto, blend the parsley and oil together in a mini food processor to a smooth purée.
To serve, ladle the soup into a shallow bowl and drizzle over the parsley pesto.
