As I was perusing my website, I noticed that I did not have a lot of soup recipes. The only reason I was wandering through my site is I have had the unfortunate pleasure of coming down with a sickness again. I know everyone likes to believe that when we eat Paleo or clean in general, we will not get sick. That would be the case in a perfect world, but I am almost positive as hard as we try, none of us can always be perfect. In my case specifically, I can thank stress for causing my illness. I like to burn the candle at both ends which doesn’t normally affect me, but when coupled with an impending life change that I have no control over, it wears on me. I have been in the unknown since February 7th, waiting on an answer for my medical board. They assure me that they are 99% sure it will all work out, but not knowing for sure and not knowing when has been seriously hindering me. I am doing my best with allowing things to happen and take them as they come, but man sometimes it is hard. Fingers and toes crossed my medical retirement/separation gets some pep in it step.
Normally every time I buy carrots from the farmer’s market I have then throw the tops out because I have no clue what to do with them. Well it was a few months back and someone mentioned to me that they were edible so I figured I would give it a shot. I was shocked when I made this pesto and it came out perfect. I was so amazed and pleased that it tasted better than traditional pesto that I make. Most of all, I was happy I could use the entire piece of food and not waste any. I hope you really enjoy this recipe and sorry for the tacky photos, I was sick and was not feeling it. I tried though. Enjoy.
- 2 tablespoons grass-fed butter or coconut oil (28 grams)
- 1 large onion, chopped
- pinch of sea salt
- 1½ pounds of carrots with tops on (570 grams)
- 4 cups chicken broth
- 1 cup diced, peeled fuji apple (120 grams)
- 2 cloves of garlic
- 2 tablespoons chopped toasted walnuts
- 1 cup of packed carrot top leaves (45 grams)
- 3 tablespoons olive oil
- pinch of sea salt
- Heat your grass-fed butter in a large pot over medium heat
- Add your onions and sea salt and cook until soft, approximately 8 minutes
- Remove your carrot tops, chop roughly and set aside
- Peel your carrots and roughly chop, add to your pot
- Stir in your chicken broth, bring to a boil, reduce heat, partially cover and let simmer for 30 minutes or until your carrots are soft
- Once your carrots are soft, either use an immersion blender and blend your soup or transfer to a blender and blend your soup in batches.
- Stir in your apples, garnish with your pesto below and serve
- Place your garlic and walnuts in your food processor and pulse until minced
- Add in your carrot tops and sea salt and start running your food processor
- While your food processor is running, drizzle in your olive oil until you have a beautiful carrot top pesto
- Use this to garnish your soup above and enjoy
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****
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