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Carrot Soup with Carrot Top Garlic Pesto

George Bryant
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

Soup

  • 2 tablespoons grass-fed butter or coconut oil 28 grams
  • 1 large onion chopped
  • pinch of sea salt
  • 1 1/2 pounds of carrots with tops on 570 grams
  • 4 cups chicken broth
  • 1 cup diced peeled fuji apple (120 grams)

Pesto

  • 2 cloves of garlic
  • 2 tablespoons chopped toasted walnuts
  • 1 cup of packed carrot top leaves 45 grams
  • 3 tablespoons olive oil
  • pinch of sea salt

Instructions
 

Soup

  • Heat your grass-fed butter in a large pot over medium heat
  • Add your onions and sea salt and cook until soft, approximately 8 minutes
  • Remove your carrot tops, chop roughly and set aside
  • Peel your carrots and roughly chop, add to your pot
  • Stir in your chicken broth, bring to a boil, reduce heat, partially cover and let simmer for 30 minutes or until your carrots are soft
  • Once your carrots are soft, either use an immersion blender and blend your soup or transfer to a blender and blend your soup in batches.
  • Stir in your apples, garnish with your pesto below and serve

Pesto

  • Place your garlic and walnuts in your food processor and pulse until minced
  • Add in your carrot tops and sea salt and start running your food processor
  • While your food processor is running, drizzle in your olive oil until you have a beautiful carrot top pesto
  • Use this to garnish your soup above and enjoy