Roasted Carrot Soup with Carrot Top Pesto | America's Heartland

Ingredients

• 5 large carrots, 1" slices
• 1 sweet and tart apple, like a gala, wedges
• 1 small onion, sliced
• 2 celery stalks, 1” slices
• 2 cloves garlic, peeled and smashed
• 1—2 tbsp olive oil
• 2 cups vegetable broth
• salt, pepper
• pinch chile powder
• heavy cream (optional)
• 2 carrot top bunches, washed
• 1 cup fresh basil
• ¼ cup walnuts
• 1 garlic clove
• ¼ cup parmesan cheese
• ¼ cup pecorino romano
• ½ cup olive oil