Pioneer Woman Carrot Soup with Carrot Top Pesto

Pioneer Woman carrot soup with carrot top pesto takes 1 hour and just carrots, parsnips and cream to make a silky, vibrant orange soup. Try this easy spring soup recipe for Easter brunch or a cozy weeknight dinner, since it's vegetarian-friendly and uses the whole carrot.

Blend the soup in batches until it's completely smooth, because that velvety texture is what lets the pesto stand out on top. Leave it chunky and the bowl feels more like a mash than a soup.

The pesto is made from the feathery carrot tops you'd normally toss, blended with roasted almonds and lemon into a zippy sauce. Pulsing it until it's only a little chunky keeps some bite against the creamy soup.

Pioneer Woman Carrot Soup with Carrot Top Pesto

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

589

kcal

Carrots and parsnips simmer until tender, then blend into a smooth, creamy soup finished with heavy cream and lemon. A spoonful of nutty, chunky carrot top pesto goes on right before serving.

Ingredients

• 1/2 c. plus 2 tablespoons olive oil
  

• 1 onion, chopped
  

• 1 tsp. ground coriander
  

• 4 garlic cloves, chopped
  

• 1 3/4 tsp. kosher salt
  

• 3/4 tsp. black pepper
  

• 4 c. vegetable or chicken broth
  

• 3 lb. carrots with greens, peeled and chopped, tops reserved
  

• 2 parsnips (about 1/2 pound), peeled and chopped
  

• 1 bay leaf
  

• 1/4 c. roasted almonds
  

• 1/4 c. grated parmesan cheese
  

• 1/4 tsp. red pepper flakes
  

• Grated zest and juice of 1 lemon
  

• 1 c. heavy cream
  

Directions

• Soften the onion: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat, then add the chopped onion. Cook for 3 to 4 minutes, stirring occasionally, until softened.
• Add the spices: Stir in 1 teaspoon coriander, 3 garlic cloves, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook for about 1 minute until fragrant.
• Simmer the carrots: Add 4 cups broth, the carrots, parsnips, bay leaf and 2 cups water, then bring it to a boil. Reduce the heat to medium-low and simmer, partially covered, for 20 to 25 minutes until the carrots are tender.
• Make the pesto: Meanwhile, combine 1/4 cup almonds, 1/4 cup parmesan, 1/4 teaspoon red pepper flakes, 1 cup carrot tops, 1 teaspoon lemon zest, 2 teaspoons lemon juice and 1 garlic clove in a blender. Season with the remaining 1/4 teaspoon each salt and pepper.
• Blend the pesto: With the motor running, drizzle in 1/2 cup olive oil and blend until combined but still a little chunky. Transfer the pesto to a serving bowl.
• Clean the blender: Rinse out the blender so it's ready for the soup. Then remove the bay leaf from the pot.
• Blend the soup: Puree the soup in the blender in batches until smooth, then return it to the Dutch oven. You can also use an immersion blender right in the pot.
• Finish and serve: Stir in 1 cup heavy cream and the remaining lemon zest and juice. Ladle the soup into bowls and top each one with some of the carrot top pesto.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Vitamix E310 blender, Braun MultiQuick 7 immersion blender, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use carrots without the greens attached?

Yes, the soup works fine with any carrots, and only the pesto needs the tops. If yours came without greens, swap in fresh parsley or basil for the pesto so it still has that bright, herby flavor.

Can I make this soup dairy-free?

Leave out the heavy cream and use vegetable broth, and the soup is still smooth from the pureed carrots and parsnips. The pesto has parmesan, so skip it or use a dairy-free alternative if you want it fully dairy-free.

What can I use instead of almonds in the pesto?

Toasted walnuts, pecans or pine nuts all work, because they blend into the same rich, nutty texture. Use the same 1/4 cup amount and keep them roasted for the best flavor.

Do I need an immersion blender?

No, a regular blender works well if you puree the soup in batches. Just don't fill it more than halfway with hot soup, since the steam can push the lid off.

What's the biggest mistake with carrot soup?

Pulling the soup off the heat before the carrots are fully tender is the most common one, because underdone carrots leave the puree grainy. Simmer until a fork slides through with no resistance.