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Carrot Ginger Soup

A bowl of carrot ginger soup topped gremolata.

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

Instructions

  1. Add chopped carrots, peeled ginger, 4 garlic cloves, onion, and vegetable stock to an Instant Pot. Cook on high pressure for 10 minutes, then allow a natural release.
  2. Transfer the mixture to a blender or food processor and purée until smooth. Season with salt and pepper, adding more water as needed to reach your desired consistency.
  3. For the gremolata, combine washed and dried carrot greens, roasted pistachios, 1 garlic clove, salt, pepper, lemon zest, and lemon juice in a food processor. Pulse until finely chopped. Stir in a bit more oil and sesame seeds, then transfer to a bowl. 
  4. Top soup with a good dollop of gremolata and enjoy!