Carrot soup with carrot top garlic pesto



2 tablespoons butter or coconut oil

1 large onion, chopped

Pinch of sea salt

570 grams of carrots with tops on

4 cups chicken broth

1 cup diced, peeled Fuji apple


2 cloves of garlic

2 tablespoons chopped toasted walnuts

1 cup of packed carrot top leaves

3 tablespoons olive oil

Pinch of sea salt



1.      Heat butter in a large pot over medium heat

2.      Add onions and sea salt and cook until soft, approximately 8 minutes

3.      Remove carrot tops, chop roughly and set aside

4.      Peel carrots and roughly chop and add to pot

5.      Stir in chicken broth, bring to a boil, reduce heat, partially cover and let simmer for 30 minutes or until carrots are soft

6.      Once the carrots are soft, either use an immersion blender and blend soup or transfer to a blender and blend soup in batches

7.      Stir in apples, garnish with pesto and serve


1.      Place garlic and walnuts in food processor and pulse until minced

2.      Add in carrot tops and sea salt and start running food processor

3.      While food processor is running, drizzle in olive oil until you have a beautiful carrot top pesto

4.      Use this to garnish soup above and enjoy