Carrot Soup with Carrot Top Pesto Recipe

This Carrot Soup with Carrot Top Pesto is a creamy and savory recipe, which is made with fresh carrots and parsnips. It’s the perfect fall soup, ready in about 45 minutes.

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Carrot Soup with Carrot Top Pesto Ingredients

For the Soup:

• 2 Tbsp. olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tsp. ground coriander
• 1 ½ tsp. kosher salt
• ½ tsp. black pepper
• 4 cups vegetable or chicken broth
• 3 lb. carrots with greens, peeled and chopped, tops reserved
• 2 parsnips (about 1/2 pound), peeled and chopped
• 1 bay leaf
• 1 cup heavy cream
• Juice of ½ lemon
• Zest of ½ lemon

For the Carrot-Top Pesto:

• 1 cup reserved carrot tops
• 1/4 cup roasted almonds
• 1/4 cup grated parmesan cheese
• 1 garlic clove
• 1 tsp. lemon zest & 2 tsp. lemon juice
• 1/4 tsp. red pepper flakes
• 1/4 tsp. kosher salt & 1/4 tsp. black pepper
• 1/2 cup olive oil

How To Make Carrot Soup with Carrot Top Pesto

1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, until softened. Stir in the coriander, 3 of the chopped garlic cloves, 1 ½ teaspoons of salt, and ½ teaspoon of pepper. Cook for one more minute until fragrant.
2. Simmer the Soup: Add the broth, carrots, parsnips, bay leaf, and 2 cups of water. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer, partially covered, for 20 to 25 minutes, until the carrots are very tender.
3. Make the Carrot-Top Pesto: While the soup simmers, combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, the remaining garlic clove, lemon zest, and lemon juice in a blender or food processor. Season with the remaining ¼ teaspoon each of salt and pepper. With the motor running, drizzle in the ½ cup of olive oil and blend until the pesto is combined but still a little chunky.
4. Blend and Finish the Soup: Remove the bay leaf from the soup. Using an immersion blender or working in batches with a regular blender, puree the soup until it is completely smooth. Return the soup to the pot and stir in the heavy cream and the remaining lemon zest and juice.
5. Serve: Ladle the hot soup into bowls and top each serving with a dollop of the carrot-top pesto.

Recipe Tips

• How to get a super creamy soup? An immersion blender is the easiest tool for pureeing the soup directly in the pot. If using a regular blender, be very careful when blending the hot liquid; work in small batches and cover the lid with a towel to prevent burns.
• Can I make this soup ahead of time? Yes, this soup is perfect for making ahead. The flavor actually improves the next day. Store it in an airtight container in the refrigerator and simply reheat it on the stove. Make the pesto fresh or store it separately with a layer of olive oil on top to keep it green.
• What if I don’t have carrot tops? If your carrots don’t have their leafy greens attached, you can make a delicious substitute pesto using 1 cup of fresh parsley or a mix of parsley and basil.
• How can I add more flavor? The initial step of sautéing the onion, garlic, and coriander is key. This “blooming” of the spice in the hot oil brings out its full aromatic flavor and creates a deep, savory base for the soup.

What To Serve With Carrot Soup

This is a hearty and satisfying soup that stands well on its own. It’s a perfect lunch or light dinner served with:

• A slice of crusty, warm bread for dipping
• A classic grilled cheese sandwich
• A simple green salad with a light vinaigrette
• Savory cheese and herb scones

How To Store Carrot Soup

• Refrigerate: Store the soup and the pesto in separate airtight containers in the refrigerator. The soup will keep for up to 5 days, and the pesto will keep for about 3 days.
• Freeze: Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. The pesto also freezes well.

Carrot Soup Nutrition Facts

• Serving: 1/6th of recipe
• Calories: 480 kcal
• Carbohydrates: 35g
• Protein: 8g
• Fat: 35g
• Saturated Fat: 14g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Whiskey-Glazed Carrots Recipe
• Carrot Gratin Recipe
• Carrot Cake Trifle Recipe