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Velvety Carrot Soup with Carrot Top Pesto

Photo: Iain Bagwell
Total time 45 mins
Yield Serves 6 (serving size: 3/4 cup)
Get the most out of great fresh carrots by making pesto out of their tops.


  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 1 onion, chopped
  • 3/4 teaspoon kosher salt, divided
  • 1 1/4 pounds carrots with tops on
  • 4 cups reduced-sodium chicken broth
  • 1 garlic clove
  • 1 tablespoon chopped toasted walnuts

Nutrition Information

  • calories 136
  • caloriesfromfat 61 %
  • protein 3.5 g
  • fat 9.2 g
  • satfat 1.3 g
  • carbohydrate 12 g
  • fiber 3.1 g
  • sodium 621 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat 1 tbsp. oil in a medium pot over medium heat. Add onion and 1/2 tsp. salt and cook until softened, stirring occasionally, about 8 minutes.

  2. Remove carrot tops from carrots, chop roughly, and set aside. Roughly chop carrots and add to pot. Stir in broth and bring to a boil. Reduce to a simmer, cover (leave lid slightly ajar), and cook until carrots are very tender, about 20 minutes.

  3. Meanwhile, mince garlic in a food processor, scraping down sides of bowl as needed. Add 1 cup carrot tops, the walnuts, remaining 2 1/2 tbsp. oil, and remaining 1/4 tsp. salt and whirl until blended.

  4. Purée carrot-broth mixture in a blender, working in batches, until very smooth, about 1 minute per batch. Ladle into bowls and swirl in carrot top pesto.