Carrot Soup

with Carrot Top Pesto

This carrot soup is vibrant, silky, and full of natural sweetness from fresh carrots. It is inspired by traditional vegetable purees that highlight seasonal produce, and it is a perfect way to use the entire carrot from root to greens. The carrot top pesto adds a bright, herbal flavor that pairs beautifully with the creamy soup, turning simple ingredients into a cozy and impressive meal. Many cultures have long embraced the idea of cooking with the whole vegetable to reduce waste, and this dish brings that tradition forward in a delicious and modern way.

This recipe is approachable for beginners because it only requires simmering, blending, and stirring. The pesto comes together quickly and gives you a fun way to experiment with carrot greens, which many home cooks normally discard. For tools, you will need a cutting board, a chef knife, a Dutch oven or soup pot, a blender or immersion blender, and a food processor for the pesto. Serve the soup warm with a spoonful of pesto on top for added color and flavor.

1. Cook the vegetablesHeat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about five minutes. Stir in the garlic and cook for one minute. Add the sliced carrots, salt, and pepper and cook until the carrots begin to soften.Cut the carrots in even sizes so they cook at the same rate.Scrape vegetable scraps into a compost bin or waste bowl to keep the counter clear.
2. Simmer the soupPour in the chicken broth and water. Bring the mixture to a boil, then reduce to a simmer. Cook for twenty to twenty five minutes until the carrots are completely tender.If the broth reduces too quickly, add a splash more water to maintain the soup consistency.Wipe any splashes from around the stove to keep the area tidy.
3. Blend the soupUse an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender with the lid slightly vented. Stir in the heavy cream and adjust seasoning as needed.Blend in small bursts to prevent hot liquid from splashing.Rinse the immersion blender immediately after use to avoid dried-on puree.
4. Make the carrot top pestoIn a food processor, combine the carrot tops, basil, parmesan cheese, toasted walnuts, lemon juice, and olive oil. Pulse until smooth or until you reach your preferred texture.If the pesto is too thick, add a small drizzle of olive oil to loosen it.Use a spatula to scrape the food processor bowl clean before washing.
5. ServeLadle the soup into bowls and top each serving with a spoonful of carrot top pesto.A sprinkle of extra parmesan adds a bit more richness.Allow the soup to cool before transferring leftovers into storage containers.

Yellow onion1 count

- Produce

Garlic3 clove

- Produce

Carrots2 lb

- Produce

Kosher salt1 tsp

- Spices

Black Pepper1/2 tsp

- Spices

Chicken Broth4 cup

- Canned Goods

Water1 cup

- Beverages

Heavy Cream1/2 cup

- Dairy

carrot tops2 cup

- produce

Fresh Basil1/2 cup

- Produce

Parmesan Cheese1/2 cup

- Dairy

toasted walnuts1/4 cup

- nuts

Lemon Juice2 tbsp

- Produce

Olive Oil1/2 cup

- Oil & Vinegar

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bunch of vegetables