This is the perfect dish to make whenever the whole bunches of carrots tempt you at the farmers markets. The carrots turn into a creamy soup and their tops make a perfect base for pesto to garnish the soup beautifully.
1 Tbsp. extra-virgin olive oil
1 cup yellow onions, chopped
3 garlic cloves, smashed
2 cups whole carrots, chopped (save carrot tops)
1 1/2 tsp. fresh ginger, grated
1 Tbsp. apple cider vinegar
4 cups low-sodium vegetable broth
1 Tbsp. maple syrup (optional)
1/4 cup pepitas
1 garlic clove
1 1/2 cup carrot tops, chopped
1 Tbsp. fresh lemon juice
1/3 cup extra-virgin olive oil