Creamy Carrot Soup with Spinach Pesto
Recipe type: Soup
A vitamin-rich soup gets even better with a dollop of fresh pesto.
  • For the soup:
  • 1 Tbsp. olive oil
  • ½ red onion, chopped
  • 1 cup green onion, chopped
  • ½ 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
  • ½ cup pine nuts (pine nuts are expensive, so feel free to subsitute with pecans or walnuts)
  • 4 cloves garlic, peeled
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 2 Tbsp. nutritional yeast
  • 2-3 Tbsp. olive oil
  1. Soup:
  2. Heat 1 tbsp. oil in a large pot over medium heat. Add onion and ½ tsp. salt and cook until softened, stirring occasionally, about 8 minutes.
  3. 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.
  4. Using an immersion blender, blend soup until pureed. Alternate method: ladle soup into a blender and puree.
  5. Pesto:
  6. 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.
  7. Serve carrot soup with a dollop of fresh pesto.
Recipe by Inspired RD at