Use both the carrot’s roots and greens for this creamy springtime soup, topped with a zesty gremolata.

Ingredients:

10 carrots - plus 1 cup carrot greens
1 small knob of ginger
5 cloves garlic
½ chopped onion
3 cups vegetable stock
½ cup roasted pistachios
1 lemon
1 Tbs sesame seeds
Olive oil
Salt and pepper

Recipe:

1. Add scrubbed and chopped carrots, peeled ginger, 4 cloves garlic, onion and vegetable stock to an instant pot. Cook on high for 10 minutes and natural release.

2. Puree carrot mixture until smooth in a food processor or blender and season to taste with salt and pepper, adding a bit of water to achieve desired consistency.

3. For the gremolata, combine washed and dried carrot greens, roasted pistachios, zest and juice of 1 lemon, 1 clove garlic, salt and pepper in a food processor and pulse until finely chopped. Slowly add a few tablespoons olive oil and then transfer to a bowl. Stir in a bit more oil and sesame seeds.

4. Top soup with a good dollop of gremolata and enjoy!