Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about five minutes. Stir in the garlic and cook for one minute. Add the sliced carrots, salt, and pepper and cook until the carrots begin to soften.
Tip: Cut the carrots in even sizes so they cook at the same rate.
Cleanup: Scrape vegetable scraps into a compost bin or waste bowl to keep the counter clear.
2
Simmer the soup
Pour in the chicken broth and water. Bring the mixture to a boil, then reduce to a simmer. Cook for twenty to twenty five minutes until the carrots are completely tender.
Tip: If the broth reduces too quickly, add a splash more water to maintain the soup consistency.
Cleanup: Wipe any splashes from around the stove to keep the area tidy.
3
Blend the soup
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender with the lid slightly vented. Stir in the heavy cream and adjust seasoning as needed.
Tip: Blend in small bursts to prevent hot liquid from splashing.
Cleanup: Rinse the immersion blender immediately after use to avoid dried-on puree.
4
Make the carrot top pesto
In a food processor, combine the carrot tops, basil, parmesan cheese, toasted walnuts, lemon juice, and olive oil. Pulse until smooth or until you reach your preferred texture.
Tip: If the pesto is too thick, add a small drizzle of olive oil to loosen it.
Cleanup: Use a spatula to scrape the food processor bowl clean before washing.
5
Serve
Ladle the soup into bowls and top each serving with a spoonful of carrot top pesto.
Tip: A sprinkle of extra parmesan adds a bit more richness.
Cleanup: Allow the soup to cool before transferring leftovers into storage containers.
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