As a kid I never used to like carrots, I would always pick them out. But my mom would make a soup very similar to this one and that would be the only way she would get me to eat my carrots. She would always tell me they are good for my eyesight. My eyesight was pretty bad, so I don’t think carrots would have made a difference even If I loved them. I ended up getting Lasik when I got older and couldn’t be happier.
You can use the carrot top to make pesto, instead of throwing it away. This recipe for pesto yields more than you need for the soup. So you can use the leftovers to top roasted vegetables or eat it with some crunchy bread.
For the soup:
2 bunches of carrots with the tops
4 medium white onions
2 garlic cloves
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 garlic, onions with the skin on and peeled carrots on an oven tray lined with aluminum foil. Drizzle a bit of olive oil on top of the vegetables. Roast at 180C/350F for 1 hour and 30 minutes.
Once the vegetables are roasted, peel the onions and the garlic cloves. Chop the carrots. Place them in a large pot. Add the stock and blend it. I like to pass the soup through a sieve to make it smoother, but you don’t have to. Pour the soup back in the pot. Then add the cream, parmesan and mix it until it is all combined. Then add salt to taste. Warm up the soup on medium heat.
To make the pesto, just place all of the ingredients in the food processor and pulse until it is all combined.
Serve the soup with about one tablespoon of the carrot top pesto. If you want, drizzle a bit of cream on top for decoration.