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

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