Description
A delicious and sustainable carrot soup topped with vibrant carrot top pesto, perfect for reducing food waste.
Ingredients
Scale
- 4 large carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup carrot tops, washed and chopped
- 1/4 cup nuts (pine nuts or walnuts)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup olive oil (for pesto)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender.
- While the soup is cooking, prepare the carrot top pesto by blending carrot tops, nuts, Parmesan cheese, and olive oil until smooth.
- Once the carrots are tender, blend the soup until smooth. Season with salt and pepper to taste.
- Serve the soup hot, topped with a generous dollop of carrot top pesto.
Notes
- For a vegan version, omit the Parmesan cheese.
- Feel free to add other vegetables to the soup for extra flavor.
- Store leftover pesto in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg