Soups

Roasted Carrot Soup with Carrot Top Pesto

10

A delicious creamy carrot soup. Using the carrot tops to make pesto is a great way to use the whole vegetable.

4
For the soup:

2 bunches of carrots with the tops

4 medium white onions

2 garlic cloves

Olive oil

8 cups of chicken or vegetable stock

200ml of cream

½ cup of grated Parmesan

Salt to taste

For the pesto:

2 bunches of carrot top

3/4 cup of fresh basil

120gr of toasted pine nuts

3/4 cup of grated parmesan

Zest of 2 lemons

About 1 cup of olive oil

Salt to taste

Pepper to taste
To make the soup: Remove the carrot tops, reserve them for the pesto. Peel the carrots. Wrap the garlic cloves with the skin on with aluminum foil, pouring a bit of olive oil inside. Place the wrapped...
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Nutritions

Calories
1399

Sodium
1928mg
80% DV

Fat
69g
106% DV

Protein
121g
243% DV

Carbs
58g
19% DV

Fiber
10g
40% DV

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