Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 cup yellow onions, chopped
- 3 garlic cloves, smashed
- 2 cups whole carrots, chopped (save carrot tops)
- 1½ tsp. fresh ginger, grated
- 1 Tbsp. apple cider vinegar
- 4 cups low-sodium vegetable broth
- 1 Tbsp. maple syrup (optional)
- ¼ cup pepitas
- 1 garlic clove
- 1½ cup carrot tops, chopped
- 1 Tbsp. fresh lemon juice
- ⅓ cup extra-virgin olive oil
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Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened. Add the garlic cloves and carrots to the pot and cook for a few minutes. Stir in the ginger, apple cider vinegar and broth. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
- Blend until smooth using an immersion blender. If using a standard blender, cool before blending. Taste and adjust seasonings. Add maple syrup, if desired.
- Make pesto: Combine the pepitas and garlic in a food processor. Add the carrot tops and lemon juice. While the blade is running, drizzle in the olive oil. Blend to achieve desired texture.
- Serve the soup hot with the pesto on the side.