Carrot Soup with Carrot Top Garlic Pesto

  • Servings: 6

Ingredients:

Soup:




2

tablespoons
grass
-
fed
butter

or

coconut oil


(
28

grams
)






1

large

onion
,
chopped





pinch

of

sea salt






1 1/2

pounds

of

carrots

with tops on

(
570

grams
)






4

cups

chicken broth






1

cup
diced, peeled fuji
apple


(
120

grams
)


Pesto:




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