Pantry Savvy

soup

Carrot Soup

A silky carrot soup made with fresh carrots and topped with a bright carrot top pesto. Easy, cozy, and a great use of whole vegetables.

Prep

20 min

Cook

30 min

Total

50 min

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Ingredients

Serves920

Carrot Soup

  • 230 count Yellow onion (chopped)
  • 690 clove Garlic (chopped)
  • 460 lb Carrots (peeled and sliced)
  • 230 tsp Kosher salt (plus more to taste)
  • 115 tsp Black Pepper (plus more to taste)
  • 920 cup Chicken Broth
  • 230 cup Water
  • 115 cup Heavy Cream
  • 460 cup carrot tops (for pesto, loosely packed)
  • 115 cup Fresh Basil (for pesto)
  • 115 cup Parmesan Cheese (grated, for pesto)
  • 57.5 cup toasted walnuts (for pesto)
  • 460 tbsp Lemon Juice (fresh, for pesto)
  • 115 cup Olive Oil (for pesto)
Servings: 920−+
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Cooking Instructions

  1. 1

    Cook the vegetables

    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. 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. 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. 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. 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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Carrot Soup

with Carrot Top Pesto

Prep: 20 min · Cook: 30 min · Total: 50 min · Servings: 920

Ingredients

Carrot Soup

  • 230 count Yellow onion (chopped)
  • 690 clove Garlic (chopped)
  • 460 lb Carrots (peeled and sliced)
  • 230 tsp Kosher salt (plus more to taste)
  • 115 tsp Black Pepper (plus more to taste)
  • 920 cup Chicken Broth
  • 230 cup Water
  • 115 cup Heavy Cream
  • 460 cup carrot tops (for pesto, loosely packed)
  • 115 cup Fresh Basil (for pesto)
  • 115 cup Parmesan Cheese (grated, for pesto)
  • 57.5 cup toasted walnuts (for pesto)
  • 460 tbsp Lemon Juice (fresh, for pesto)
  • 115 cup Olive Oil (for pesto)

Instructions

  1. Cook the vegetables — 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.
  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.
  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.
  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.
  5. Serve — Ladle the soup into bowls and top each serving with a spoonful of carrot top pesto.