Roasted Carrot Soup With Carrot Pistou


Here’s a simple and delicious soup using the whole carrot, tops and all!

A perfect recipe when carrots are in peak season!

Roasted Carrot Soup With Carrot Pistou

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 4

Roasted Carrot Soup With Carrot Pistou


  • 1 Bunch Carrots (W/Tops)
  • 1 Small Onion, Peeled
  • 4 Cloves Garlic, Skin Removed
  • 1-2 Cups Chicken Broth
  • 2 Tbsp Ghee
  • Pistou:
  • Tops From One Bunch Carrots (Approximately 1/2 Cup)
  • 1/2 Gala Apple, Roughly Chopped
  • 1 Tbsp Lemon Juice
  • 1 Tsp Lemon Zest
  • 1/4 Tsp Salt
  • 1/4 Cup Olive Oil


    For Soup:
  1. Preheat oven to 400 degrees.
  2. Wash carrots and set aside tops.
  3. Cut carrots and onions into large chunks.
  4. Toss ghee, carrots, onions and garlic in ghee in a roasting pan and season with salt and pepper.
  5. Roast for about 20 minutes or until veggies are golden but not burnt.
  6. Add to a blender or food processor and blend with enough chicken stock to achieve desired consistency. Season with salt and pepper.
  7. For Pistou:
  8. Blanch the carrot greens for 15 seconds, dip in an ice bath, and pat dry.
  9. In a blender or food processor, combine the carrot greens, apple, lemon juice, zest, salt, and olive oil.
  10. Process to a lightly chunky texture; taste and add more salt, lemon juice, or zest if needed. Since the amount of carrot greens will always vary, you’ll want to season to taste.
  11. To serve soup: Ladle orange carrot base in a bowl and top with pistou and serve.


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