CARROT SOUP WITH CARROT TOP PESTO

By Kitchenbee

Sunset magazine/April 2012 – Dinner with Friends

Ingredients

• 3 1/2 tblsp extra-virgin olive oil, divided
• 1 onion, chopped
• 3/4 tsp kosher salt, divided
• 1 1/14 lbs carrots with tops on
• 4 cups chicken broth
• 1 garlic clove
• 1 tblsp chopped toasted walnuts

Details

Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Heat 1 tablespoon of oil in a medium pot over medium heat. Add onion and ½ teaspoon salt and cook until softened, stirring occasionally, about 8 minutes.

Remove carrot tops, chop roughly, and set aside. Roughly chop carrots and add to pot. Stir in broth and bring to a boil. Reduce to a simmer, cover (leave lid slightly ajar), and cook until carrots are very tender, about 20 minutes.

Meanwhile, mince garlic in a food processor, scraping down sides of bowl as needed. Add 1 cup carrot tops, the walnuts, remaining oil, and remaining salt and whirl until blended.

Puree carrot-broth mixture in a blender, working in batches, until very smooth, about 1 minute per batch. Ladle into bowls and swirl in carrot top pesto.