Roasted Carrot Soup with Carrot Top Pesto - Serving 4 - 6

Adapted From: America's Heartland


Difficulty: 2

INGREDIENTS

• Soup Ingredients:
• 5 large carrots, peal and the cut into 1" slices
• 1 sweet and tart apple (e.g., gala), cut into wedges
• 1 small onion (yellow), thick slices
• 2 celery stalks, cut into 1" slices
• 2 cloves garlic, peeled and sliced
• 2 kung pao peppers (or jalapeno/serrano)
• 2 tbs olive oil
• pinch chile powder
• salt and pepper
• 2 cups vegetable broth
• heavy cream (optional)

• Pesto Ingredients:
• 2 carrot top bunches, washed
• 1 cup fresh basil
• 1/4 cup walnuts
• 1 garlic clove, pealed
• 1/4 cup parmesan cheese
• 1/4 cup pecorino romano cheese
• salt and pepper
• 1/2 cup olive oil

DIRECTIONS

• Prepare mise en place
• Soup Preparation:
• Preheat oven to 350 degrees
• Place carrots, apple, onion, celery, garlic, pepper, chile powder,and olive oil on a baking sheet. Season with the salt and pepper. Roast for 25 minutes or until veggies begin to brown.
• Place all ingredients plus the vegetable broth into food processor and puree. Place pureed contents into a stock pot to keep warm.
• Pesto Preparation:
• Place all ingredients into the food processor and blend until smooth. 
• Presentation:
• Place a dollop of pesto on top in each bowl of soup, Lightly drizzle