Well, okay, there’s a little bit more than carrots in this tasty fall soup. Ginger, and onion and garlic (oh my!), to be precise. And the pesto that finishes it off is, quite literally, the top of the crop, which is to say, this is the perfect recipe for getting the fullest use out of those gorgeous bunches of carrots hanging out on the farmer stand.
This is the perfect dish to make whenever the whole bunches of carrots tempt you at the farmers markets. The carrots turn into a creamy soup and their tops make a perfect base for pesto to garnish the soup beautifully.
Servings: 4 (435 G)
Prep Time: 30 min.
Cook Time: 1 hour
- 1 Tbsp. extra-virgin olive oil
- 1 cup yellow onions, chopped
- 3 garlic cloves, smashed
- 2 cups whole carrots, chopped (save carrot tops)
- 1½ tsp. fresh ginger, grated
- 1 Tbsp. apple cider vinegar
- 4 cups low-sodium vegetable broth
- 1 Tbsp. maple syrup (optional)
- ¼ cup pepitas
- 1 garlic clove
- 1½ cup carrot tops, chopped
- 1 Tbsp. fresh lemon juice
- ⅓ cup extra-virgin olive oil
- Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened. Add the garlic cloves and carrots to the pot and cook for a few minutes. Stir in the ginger, apple cider vinegar and broth. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
- Blend until smooth using an immersion blender. If using a standard blender, cool before blending. Taste and adjust seasonings. Add maple syrup, if desired.
- Make pesto: Combine the pepitas and garlic in a food processor. Add the carrot tops and lemon juice. While the blade is running, drizzle in the olive oil. Blend to achieve desired texture.
- Serve the soup hot with the pesto on the side.