Nothing screams Easter like carrots. Right? I love a good soup to start a meal and this one is perfect. It's easy, super flavourful, and just stunning. Plus it's vegan so everyone can enjoy. Add some fresh sourdough with butter and you're
Prep: 10 min
Cook: 40 min
Total: 50 min
2 tbsp + 1/2 cup olive oil
1 large bunch of carrots with tops
1 large fennel bulb, quartered and roughly chopped
1 onion, chopped
2 cloves garlic, chopped
2 tbsp butter or, more olive oil for vegan
4 cups vegetable stock or water
1 tbsp maple syrup
1/4 cup cream, optional
1/4 cup toasted pistachios
1/2 lemon, juiced
Pre heat oven to 425'
Clean carrots and tops. Set tops aside for pesto. Roughly chop carrots.
Line a large baking tray with parchment paper. Toss carrots and chopped fennel with 2 tbsp olive oil, season with salt and pepper. Roast for 30-40 mins until caramelized.
While roasting, make your carrot top pesto. In a food processor add pistachios, carrot tops, lemon juice, and 1 clove of chopped garlic. Stream in oil while pulsing. Season with salt and pepper. Set aside for serving.
Heat a large pot over medium-high heat, add butter and onion. Saute until beginning to soften, stirring often. Add garlic and saute a moment more. Add your roasted carrots and fennel, vegetable stock, and thyme. Simmer on low with the lid on for 5-10 minutes. Carefully blend soup in batches, until pureed and creamy. Add back to your pot and stir in maple syrup and cream (if using). Taste and season with salt and pepper.
To serve ladle soup into bowls and top with a few small teaspoons of pesto on top the soup in different spots. Using a toothpick swirl pesto in different directions to create patterns.
You will definitely have leftover pesto! It is absolutely delicious as a sandwich spread, pizza base, a dip for veggies, or even on pasta noodles.