Carrot Soup with Carrot Top Pesto | Corewell Health

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped yellow onions
• Salt and pepper to taste
• 3 garlic cloves, smashed
• 2 heaping cups chopped carrots
• 11/2 teaspoons grated fresh ginger
• 1 tablespoon apple cider vinegar or freshly squeezed orange juice
• 3 to 4 cups vegetable broth
• 1 teaspoon maple syrup or to taste (optional)
• Coconut milk for garnish (optional)