Carrot Soup with Carrot Top Pesto
Ingredients
Yield: 3 to 4 servings
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
Salt and pepper to taste
3 garlic cloves, smashed
2 heaping cups chopped carrots
11/2 teaspoons grated fresh ginger
1 tablespoon apple cider vinegar or freshly squeezed orange juice
3 to 4 cups vegetable broth
1 teaspoon maple syrup or to taste (optional)
Coconut milk for garnish (optional)
Carrot top pesto (see separate recipe)
Nutrition information
Serving size: 1/4 of soup
Calories: 90
Total Fat: 3.6 g
Saturated Fat: 0.5 g
Monounsaturated Fat: 2.5 g
Polyunsaturated Fat: 0.5 g
Sodium: 145.7 mg
Total Carbohydrate: 13.8 g
Dietary Fiber: 3.2 g
Sugars: 7.1 g
Protein: 1.2 g
Source: Love and Lemons. Jeanine Donofrio
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes.
2. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
3. Stir in the ginger, add the apple cider vinegar and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
4. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
5. Serve the soup with the pesto on the side. Garnish with a drizzle of coconut milk, if desired.