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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Best Carrot Soup!
This recipe was not only easy but tasted wonderful!
HannahWersco's Review
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Sey1234's Review
This soup is a staple in our house on a chilly fall day! Everyone we serve it to loves it as well. We add just a pinch of nutmeg to give it more warming flavor. Delicious!
SFFoodie's Review
Excellent and easy! Great with a hunk of crusty bread. Next time I may make extra and use as a sauce for gnocchi. Would freeze well too.
mallorylane's Review
I've made this twice and loved it both times. The second time I added 2 tsp of spicy curry. It was a huge hit, and is definitely a keeper in my recipe book!
jstwil's Review
Kids loved this, too. Pretty easy, very tasty ... would be great as lunch dish alone, or as first course. DIdn't miss the dairy at all - very creamy!
Delicious!