Carrot Ginger Soup with Carrot Greens Pesto

It's raining today in L.A. - finally. The other day I picked up several bunches of carrots at the farmer's market. They were more frond than root. Like the Plains Indians with buffalo, I try to make use of the whole carrot: I used the peelings to make broth, the greens to make pesto, and the carrots themselves in the puree. Fronds have a peppery, bitter taste, excellent with garlic and olive oil in a pesto. And pesto is good with a sweet fall soup.

A lot of this is to taste, so adjust accordingly:

Soup:
Coconut oil
1 onion, chopped
12 medium-sized carrots, peeled and chopped
1 garnet yam, chopped
2 TB ginger root, peeled and minced
2 tsp turmeric
2 tsp cumin
1-2 tsp brown sugar
4-6 cups vegetable broth

Sauté onion in a few tablespoons of coconut oil until translucent. Add carrots, yam and ginger; cook until fragrant (3 minutes or so). Add spices; cook another minute. Cover with broth, adding more or less: it's up to you how you like the consistency of your soup. Simmer on medium heat for 20 minutes. Let cool. Puree in blender. Add sugar, salt and pepper to taste. Re-heat on low before serving.

Pesto:
2 roughly chopped carrot fronds, stems removed
3 cloves garlic (or 4 or 5)
2-4 TB olive oil
Salt and pepper

Add all ingredients to food processor. Pulse until a paste is formed. Add more olive oil if needed. Season to taste. Serve a spoonful on top of soup.