A vitamin-rich soup gets even better with a dollop of fresh pesto.
For the soup:
1 Tbsp. olive oil
1/2 red onion, chopped
1 cup green onion, chopped
1/2 tsp. salt
1.5 pounds carrots
4 cups reduced sodium free range chicken broth (check label for gluten-free if you need it) (substitute vegetable broth to make this recipe vegetarian or vegan)
For the pesto:
4 cups spinach
1/2 cup pine nuts (pine nuts are expensive, so feel free to subsitute with pecans or walnuts)
4 cloves garlic, peeled
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. nutritional yeast
2-3 Tbsp. olive oil
Heat 1 tbsp. oil in a large pot over medium heat. Add onion and 1/2 tsp. salt and cook until softened, stirring occasionally, about 8 minutes.
Roughly chop carrots and add to pot. Stir in broth and bring to a boil. Reduce to a simmer, cover (leave lid slightly ajar), and cook until carrots are very tender, about 20 minutes.
Using an immersion blender, blend soup until pureed. Alternate method: ladle soup into a blender and puree.
Add spinach, garlic, pine nuts, and nutritional yeast to food processor. Pulse until blended. Scrape down sides of bowl with a spatula. With food processor on, stream 2-3 Tbsp. olive oil into bowl until pesto mixture is to desired consistency.
Serve carrot soup with a dollop of fresh pesto.
Recipe by Inspired RD at http://inspiredrd.com/2013/02/creamy-carrot-soup-with-spinach-pesto.html