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Velvety Carrot Soup with Carrot Top Pesto

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Velvety Carrot Soup with Carrot Top Pesto


3 ½ tablespoons extra-virgin olive oil, divided
1 onion, chopped
¾ teaspoon kosher salt, divided
1 ¼ lb carrots with tops on
4 cups reduced-sodium chicken broth
1 clove garlic
1 tablespoon chopped toasted walnuts

To make

Prepare a carrot top pesto to make the most of the fresh carrot flavor.
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and 1/2 tsp salt and cook until softened, stirring occasionally, about 8 minutes.Remove the carrot tops, coarsely chop and set aside. Coarsely chop the carrots and add them to the pan. Pour in the broth and bring to a boil. Turn down the heat, cover (leave the lid slightly ajar) and cook until the carrots are very soft, about 20 minutes.Meanwhile, chop the garlic in a food processor, scraping off the sides of the bowl if necessary. Add 1 cup carrot tops, walnuts, remaining 2 1/2 tablespoons vegetable oil and remaining 1/4 teaspoon salt and beat until smooth.Whisk the carrot-stock mixture in a blender, working in batches, until smooth, about 1 minute per serving. Pour into plates and roll in carrot pesto sauce.
  Views: 33
  Published: 11/20/2023 7:53 PM

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