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Prep
Difficulty
Easy
Time
Estimate
30 mins
Roast the carrots. Start the soup. Mix & roll out the crackers. Blend the carrot top pesto. Blend the soup. Toss the carrots with the pesto. Warm up the French bread and if you are not vegan, serve with a tasty cheese and dollop any extra pesto on top. The roasted carrots can even be chopped smaller and swirled into the soup for a one-pot dish.
Yup- those greens that hang off the top of a gorgeous bunch of carrots, aren’t just for tossing away anymore. Blend them into a pesto and toss with their orange roasted roots.
If you are not so daring, you can make (or even buy) plain ol’ pesto, but why when the luscious slightly bitter greens are waiting for you.
There is an elegance in this soup that makes it taste richer and more divine then its humble ingredients are capable of doing on their own. While this is lovely vegan with a “no-chicken” broth base and flavorful olive oil, using a rich broth made from leftover turkey or chicken bones is just a bit more spectacular. We also used rendered chicken fat, but butter would be heavenly too.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
