Categories: Soups
Ingredients
- For the soup:
- 1 Tbsp. olive oil
- 1/2 red onion, chopped
- 1 cup green onion, chopped
- 1/2 tsp. salt
- 1.5 pounds carrots
- 4 cups reduced sodium free range chicken broth (check label for gluten-free if you need it) (substitute vegetable broth to make this recipe vegetarian or vegan)
- For the pesto:
- 4 cups spinach
- 1/2 cup pine nuts (pine nuts are expensive, so feel free to subsitute with pecans or walnuts)
- 4 cloves garlic, peeled
- 1/4 tsp. salt
- ⅛ tsp. pepper
- 2 Tbsp. nutritional yeast
- 2-3 Tbsp. olive oil
Directions
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Soup:
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Heat 1 tbsp. oil in a large pot over medium heat. Add onion and ½ tsp. salt and cook until softened, stirring occasionally, about 8 minutes.
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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.
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Using an immersion blender, blend soup until pureed. Alternate method: ladle soup into a blender and puree.
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Pesto:
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Add spinach, garlic, pine nuts, and nutritional yeast to food processor. Pulse until blended. Scrape down sides of bowl with a spatula. With food processor on, stream 2-3 Tbsp. olive oil into bowl until pesto mixture is to desired consistency.
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Serve carrot soup with a dollop of fresh pesto.