Go Back
–+ servings
CHILLED CARROT-CUMIN SOUP WITH CARROT TOP–CILANTRO PESTO – paleo recipe
Stav Kogan

CHILLED CARROT-CUMIN SOUP WITH CARROT TOP–CILANTRO PESTO

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp avocado oil
  • 2 lb carrots with tops, tops removed and reserved, carrots peeled or scrubbed and chopped
  • 1 lb leeks (about 2 medium), white and light green parts only, cleaned and chopped
  • 1 tsp cumin seeds
  • 6 cups Veggie-Herb Broth or equal parts Chicken Broth and water
  • 1 cup fresh orange juice
  • 1 cup packed fresh cilantro leaves (about 1 bunch)
  • ¼ cup extra-virgin olive oil
  • ¼ cup pine nuts
  • 1 tbsp fresh lime juice
  • ¼ tsp salt
  • Add the broth and orange juice and raise the heat to high. Bring to a boil, then turn down the heat so the soup is at a simmer. Cover and simmer for 15 to 20 minutes, until the carrots are very soft.
  • Puree the soup in batches in a blender until very smooth. Refrigerate until very cold, at least 2 hours.
  • Put the cleaned carrot tops, cilantro, olive oil, pine nuts, lime juice, and salt in a food processor. Pulse 10 to 12 times, until you have a coarse puree.
  • Serve the chilled soup topped with the pesto.

Method
 

  1. Reserved carrot tops (from above)
    2. Make the soup: Heat the avocado oil in a large, heavy-bottomed pot over medium heat. When the oil is shimmering, add the carrots, leeks, and cumin seeds. Sauté, stirring occasionally, for 7 to 8 minutes, until the leeks have softened and the cumin seeds are fragrant.
    Make the pesto: Remove and discard the tough stems of the carrot tops and clean the greens well. Measure out 1 cup of the cleaned, stemmed greens.

Tried this recipe?

Let us know how it was!