Carrot and Ginger Soup with Carrot-Top Pesto Recipe

Ingredients

• 1 cup carrot tops
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 1/2 cup Italian parsley leaves
• 1/2 cup baby spinach
• 1 clove garlic
• 1/4 cup pine nuts (optional)
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1 tablespoon vegetable oil
• 3 cloves garlic, chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 1/2 cup diced Spanish onion
• 2½ cups sliced carrots, cut into 1/2-inch discs
• 3¼ cups vegetable broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons coconut cream
• 4 teaspoons extra virgin olive oil