Carrot Soup with Carrot Top Pesto

Soups & Bowl Food

Coconut Carrot Soup with Carrot Top Pesto




carrot top soup melissa hemsley

This Spiced Coconut Carrot Soup with Carrot Top Pesto is a great way to love your veggies and minimise food waste in your home. A comforting soup for all seasons, feel free to use whatever root veg you’ve got at home like sweet potatoes or squash. If you can’t get carrot tops then use whatever greens need some love instead, such as radish tops, or left over spinach/mixed leaves from salad bags that you don’t know what to do with.

For more tips on how to reduce waste in your home, read here.


1.Fry onion in oil/ghee in a medium sized saucepan, stirring now and then for 10 minutes until softened. Use the time to prep everything else.
2. Add garlic and spices and let fry for another minute, stir halfway.
3. Add the chopped carrots along with the coconut milk and the liquid, stir then put the lid on and let simmer away for about 18-20 mins (until the carrots are tender then add a pinch of sea salt, pepper and lemon juice) and take off the heat.
4. Meanwhile, make the pesto by roughly blitzing or just chopping everything and mixing together in a bowl or jar, season to taste.
5. Blend the soup, seasoning to taste and adding a little more water if you’d like it a bit less thick then serve up with a good dollop of carrot top pesto.


1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 tbsp ground cumin
2 tsp ground coriander
pinch of chilli flakes or 1/4 tsp chilli powder, to taste
1 tbsp ghee or coconut oil
8 medium carrots, about 800g
400ml full fat coconut milk
500ml veg stock / organic chicken broth
juice of 1/2 lemon or lime
sea salt and pepper
For the carrot top pesto:
handful carrot tops
handful fresh coriander, stems and leaves
8 tbsp extra virgin olive oil
juice of 1/2 a lemon or lime (the other half from above)
small handful pumpkin seeds/nuts, roughly chopped
sea salt & pepper

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