Name: Carrot Soup with Carrot Top Pesto
Prep time: 25 min
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 1/2 c. plus 2 tablespoons olive oil; 1 onion, chopped; 1 tsp. ground coriander; 4 garlic cloves, chopped; 1 3/4 tsp. kosher salt; 3/4 tsp. black pepper; 4 c. vegetable or chicken broth; 3 lb. carrots with greens, peeled and chopped, tops reserved; 2 parsnips (about 1/2 pound), peeled and chopped; 1 bay leaf; 1/4 c. roasted almonds; 1/4 c. grated parmesan cheese; 1/4 tsp. red pepper flakes; Grated zest and juice of 1 lemon; 1 c. heavy cream

Step 1Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the coriander, 3 garlic cloves, 1½ teaspoons salt, and ½ teaspoon pepper, and cook until fragrant, about 1 minute.

Step 2 Add the broth, carrots, parsnips, bay leaf, and 2 cups water and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the carrots are tender, 20 to 25 minutes.

Step 3Meanwhile, for the carrot-top pesto: Combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, 1 teaspoon lemon zest, 2 teaspoons lemon juice, and the remaining garlic clove in a blender. Season with the remaining ¼ teaspoon each salt and pepper. With the motor running, drizzle in ½ cup olive oil and blend until combined but still a little chunky. Transfer to a serving bowl. Clean out the blender.

Step 4Remove the bay leaf from the soup. Working in batches, puree the soup in the blender until smooth, then return to the Dutch oven. (Or puree in the pot with an immersion blender.) Stir in the heavy cream and remaining lemon zest and juice. Ladle the soup into bowls and top with some of the carrot-top pesto.

Carrot Soup with Carrot Top Pesto

Ingredients

Directions

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