Carrot Soup

This recipe uses the entire carrot with carrot top pesto, a healthy and thrifty choice. Modified slightly from original.

3½ extra virgin olive oil, divided
1 onion, chopped
3/4 teaspoon sea salt, divided
1¼ pounds carrots with tops on
4 cups chicken broth
4 garlic cloves
1/3 cups chopped toasted walnuts*

Heat 1 tablespoon of oil in a medium pot over medium heat.  Add onion and 1/2 teaspoon salt; cook until softened, stirring occasionally, about 8 minutes.

Remove carrot tops from carrots, chop roughly and set aside. Chop carrots and add to pot with onions. Stir in broth and bring to a boil. Reduce to simmer; cover with lid slightly ajar, and cook until carrots are very tender, about 20 minutes.

Meanwhile, combine carrot tops, walnuts, salt, and garlic in a food processor. Turn on processor and add oil in a stream until blended and the mixture forms a thick paste.

Pureé carrot mixture in blender, working in batches, until very smooth. Ladle into bowls and swirl in carrot top pesto.

*To toast walnuts - roast in 350º F oven 8-10 minutes or 3-5 minutes in a medium heat skillet.

Sarah