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.
Ingredients
Soup:
- 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)
Pesto:
- ¼ cup pepitas
- 1 garlic clove
- 1½ cup carrot tops, chopped
- 1 Tbsp. fresh lemon juice
- ⅓ cup extra-virgin olive oil
Directions
- 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.
Nutrition Facts
4 servings per container
Serving Size 433 g
| Amount per serving | ||
|---|---|---|
| Calories | 315 | |
| % Daily Value* | ||
| Total Fat 25.5g | 32% | |
| Saturated Fat 3.5g | 18% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 4g | ||
| Monounsaturated Fat 17g | ||
| Cholesterol 0mg | 0% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 20g | 7% | |
| Dietary Fiber 5.5g | 18% | |
| Total Sugars 8g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 5g | ||
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 82.1mg | 6% | |
| Iron 1.3mg | 6% | |
| Potassium 505mg | 10% | |
| Vitamin A 1160.7mcg | 130% | |
| Vitamin C 12.2mg | 15% | |
| Vitamin E 4mg | 25% | |
| Vitamin K 28.3mcg | 25% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 2.5mg | 20% | |
| Vitamin B6 0.3mg | 20% | |
| Folate 34.5mcg | 9% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 1.8mcg | 6% | |
| Chloride 10mg | 0% | |
| Pantothenate 0.4mg | 0% | |
| Phosphorus 155.7mg | 10% | |
| Iodine 0.8mcg | 0% | |
| Magnesium 66.7mg | 15% | |
| Zinc 1mg | 10% | |
| Selenium 1.5mcg | 4% | |
| Copper 0.2mg | 20% | |
| Manganese 0.6mg | 25% | |
| Chromium 0.5mcg | 2% | |
| Molybdenum 7.6mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Onion, Organic Celery, Organic Leeks, Organic Tomato Puree, Organic Mushrooms, Organic Garlic, Sea Salt, Organic Savory Leaf, Organic Ground Bay Leaf), Carrots, Onion, Olive Oil, Pumpkin Seeds, Lemon Juice, Cider Vinegar, Garlic, Ginger.
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