Carrot Pesto Soup

Carrot Pesto Soup

This simple soup was a hit at the Farmer’s Market.  I wanted a way to use the whole carrot, since the greens were so beautiful.  The pesto can also be used in pasta or other dishes.  It adds a nice contrast to the smooth soup.



  • 1 tbsp extra virgin olive oil
  • 1/2 onion chopped
  • 4-5 medium carrots chopped
  • 3 cups vegetable stock (or water)
  • Salt and pepper to taste
  • Greens from top of one carrot
  • 1 clove garlic
  • 1/4 cup sliced almonds
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste



  • Sauté onions in oil until softened over medium high heat
  • Add carrots, toss, and cover 3 minutes
  • Add 1/2 of vegetable stock, lower heat to medium, and cover.
  • Let cook until carrots are tender and easily cut apart
  • Transfer onions, carrots, and stock to your blender.
  • Add remaining stock, salt, and pepper.
  • Blend until smooth.
  • Pour into bowls and drizzle pesto on top to serve.


Pesto Instructions

  • Add all ingredients to blender and purée just until everything is finely chopped and well mixed.
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