Velvety Carrot Soup with Carrot Top Pesto Recipe

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Velvety Carrot Soup with Carrot Top Pesto

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Ingredients

Count

Nutrition

854

Calories

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Ingredients:

Serving

3 1/2 tbsp extra-virgin olive oil, divided
1 onion, chopped
3/4 tsp kosher salt, divided
1 1/4 lb carrots with tops on
4 cups reduced-sodium chicken broth
1 garlic clove
1 tbsp chopped toasted walnuts

Directions:

Heat 1 tbsp. oil in a medium pot over medium heat. Add onion and 1/2 tsp. salt and cook until softened, stirring occasionally, about 8 minutes.
Remove carrot tops from carrots, 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 2 1/2 tbsp. oil, and remaining 1/4 tsp. salt and whirl until blended.
Purée 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	854.2 Kcal (3576 kJ)
Calories from fat	507.89 Kcal
		% Daily Value*
Total Fat	56.43g	87%
Sodium	4204.85mg	175%
Potassium	2843.94mg	61%
Total Carbs	68.36g	23%
Sugars	32.85g	131%
Dietary Fiber	19.81g	79%
Protein	18.42g	37%
Vitamin C	42.8mg	71%
Vitamin A	5.7mg	189%
Iron	0.3mg	2%
Calcium	299.4mg	30%

Amount Per 100 g
Calories	50.15 Kcal (210 kJ)
Calories from fat	29.82 Kcal
		% Daily Value*
Total Fat	3.31g	87%
Sodium	246.88mg	175%
Potassium	166.98mg	61%
Total Carbs	4.01g	23%
Sugars	1.93g	131%
Dietary Fiber	1.16g	79%
Protein	1.08g	37%
Vitamin C	2.5mg	71%
Vitamin A	0.3mg	189%
Calcium	17.6mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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