Carrot Soup with Carrot Top Pesto
A cozy, vibrant soup made with sweet carrots and topped with a bright, herby carrot top pesto. It’s comforting, sustainable, and full of flavor.
Ingredients
Scale
- 2 pounds carrots, peeled and chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Carrot tops from 1 bunch, washed
- 1/4 cup fresh parsley
- 1/4 cup toasted sunflower seeds
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Place a large soup pot over medium heat.
- Heat olive oil, then sauté onion, garlic, and ginger until fragrant, about 5 minutes.
- Add carrots and cook for another 5 minutes.
- Pour in vegetable broth, season with salt and pepper, bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Remove from heat and blend the soup until smooth using a blender or immersion blender.
- Stir in lemon juice for brightness.
- In a small food processor, blend carrot tops, parsley, toasted sunflower seeds, Parmesan (if using), olive oil, and a splash of water until smooth.
- Serve soup hot, topped with a swirl of carrot top pesto.
Notes
- For deeper flavor, roast carrots before adding to soup.
- Skip the Parmesan to keep it vegan.
- Store pesto separately for best color and texture.
- Freeze leftovers in single portions for quick meals.
Find it online: https://dishmio.com/carrot-soup-with-carrot-top-pesto/