Roasted Carrot Soup With Carrot Pistou

Ingredients

Soup:
• 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

Instructions

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.
For Pistou:
7. Blanch the carrot greens for 15 seconds, dip in an ice bath, and pat dry.
8. In a blender or food processor, combine the carrot greens, apple, lemon juice, zest, salt, and olive oil.
9. 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.
10. To serve soup: Ladle orange carrot base in a bowl and top with pistou and serve.