Velvety Carrot Soup with Carrot Top Pesto

Photo: Iain Bagwell

Get the most out of great fresh carrots by making pesto out of their tops.

Yield: Serves 6 (serving size: 3/4 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 61%
  • Protein: 3.5g
  • Fat: 9.2g
  • Saturated fat: 1.3g
  • Carbohydrate: 12g
  • Fiber: 3.1g
  • Sodium: 621mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
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