Recipe provided by Heather Mitchell, demonstration chef for the Colorado Farm and Art Market

2 T. coconut (or olive) oil
1 small onion, medium dice
1 lb. carrots with tops, chopped, tops reserved
2-3 c. vegetable broth
1/2 c. fresh orange juice
1 T. orange zest
1-inch knob of ginger, minced
1 c. chopped carrot tops
1/4 c. tarragon
1/4 c. chopped parsley
1/4 c. toasted pine nuts
2 T. lemon juice
1/4 c. olive oil

In a medium stockpot, bring coconut oil to medium heat and saute onion for 5 minutes until softened. Add carrots and saute for an additional 5 minutes. Add broth, orange juice, orange zest, ginger. Cook for an additional 10-15 minutes until carrots are soft. Place hot soup into a blender and carefully puree (hot soups can expand in blender and burn, puree in batches and place a towel over the top of the blender) until very smooth. Season with salt and pepper as desired. Return to pot to warm. In a small food processor, combine carrot tops, tarragon, parsley and pine nuts. Pulse briefly. Add pine nuts and lemon juice and pulse again, keeping the pesto chunky. Slowly drizzle in olive oil. Season to taste. Serve as a garnish on soup.