Chilled Carrot Soup with Scape-Pistachio Pesto {vegan}

Make this chilled carrot soup the night before, and you’ll be all set with a simple yet elegant weeknight meal. Swirl in an easy pesto made from garlic scapes and pistachios for extra flavor!

Chilled Carrot Soup with Scape and Pistachio Pesto // @HealthyDelish

The other day I was helping pick out a menu for an event at work when one of the appetizer options caught my eye. Chilled carrot and yogurt soup with  toasted cumin and almond oil drizzle definitely wouldn’t work for the event, but I couldn’t stop thinking about it. I grabbed a post-it and scribbled down the description so I could make something similar at home.

I made a few pretty big changes to my version – I didn’t want to spend a fortune on cumin seeds or almond oil, and since I’m still doing my month-long plant-based eating challenge yogurt was out of the question. Instead of the toasted cumin pods, I used roasted ground cumin, which is one of my favorite spices. I stirred in light coconut milk for creaminess – it’s sweetness is perfect with the earthy carrots. (Regular coconut milk will also work, I find that the light version blends easier.)

Garlic Scape and Pistachio Pesto // @HealthyDelish

The soup was pretty good just like that, but I wanted to  serve it as a main course and it needed something else to take it over the top. I swirled in some pesto that I made with garlic scapes from the farmer’s market (20 for $1 – get ‘em while you can!). Perfect.

This soup is really thick and filling and the flavors are intense – a little goes a long way so you only need about a cup of soup per person. With bread or another starchy side, it’s a great light meal. I served it with oven fries that I tossed with minced shallot, lemon zest, and parley and suggest that you do, too.

Chilled Carrot and Roasted Cumin Soup with Scape-Pistachio Pesto {vegan} // @HealthyDelish

Chilled Carrot Soup with Scape-Pistachio Pesto
Serves: 6
For the Soup:
  • 1 tablespoon olive oil
  • 1 leek (white and pale green parts only), chopped
  • 3 cloves garlic, minced
  • 2 teaspoons roasted ground cumin
  • 1 pound carrots, peeled and chopped (about 2.5 cups)
  • 4 cups vegetable broth
  • 1 cup light coconut milk (canned)
For the Pesto:
  • ⅓ cup olive oil
  • 5 garlic scapes, cut into 1-inch pieces
  • ¼ cup raw pistachios
  • 1 teaspoon nutritional yeast or vegan parmesan (optional)
  1. Heat the olive oil in a large soup pot set over medium heat. Add the leeks, garlic, and cumin. Cook, stirring occasionally, until soft – 5-7 minutes. Add the carrots and vegetable broth. Bring to a boil and cook until the carrots are soft – about 30 minutes.
  2. Transfer the soup to a blender, working in batched if necessary, and blend until smooth. Chill at least two hours.
  3. Just before serving, stir in the coconut milk. Swirl 1 teaspoon pesto (recipe follows) into each serving of soup.
To Make the Pesto:
  1. Add the olive oil, garlic scapes, and pistachios to a blender. Blend until a paste forms. Add the nutritional yeast/parmesan is using and pulse 3 or 4 times to combine. Thin with additional olive oil if needed. (This recipe will make more pesto than you need for the soup.)
Nutrition Information
Calories: 175 Fat: 12.1 Carbohydrates: 12.9 Fiber: 2.4 Protein: 5.2

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  1. I hadn’t thought of adding pistachios to garlic scape pesto – great idea!

  2. This sounds so yummy! I love carrot soup…and especially since it’s chilled, it’s perfect for Summer! That pesto is blowing my mind! Pinned :)

  3. I was about to say the same thing as Taylor! :) Love that it’s chilled!!! Looks delicious

  4. Yum!! I have made carrot soup but never had it chilled. I bet it’s delicious! And that pesto… what a great addition!!

  5. This is fabulous and just my kind of soup! I have some late scapes too!

  6. Making this!!

  7. Love this complete recipe and the addition of pistachios and nutritional yeast. Just great!

  8. I’m kinda in love with this!

  9. I love this! Beautiful colors and I can’t wait for tomorrow because I get garlic scrapes in my CSA BOX! Hooray! and Carrots actually… I guess I know what I’ll be trying…

  10. I’m seeing scape in so many recipes, I must get my hands on some too! Looks great!

  11. Soups are perfect idea for lunch or dinner. After eating them we don’t feel hungry for long time. Your soup is vitamins bomb.

  12. This soup looks so gorgeous!

  13. Gorgeous! The pesto alone sounds fantastic!

  14. I’m so, so in love with this! Dinner Sunday? Probably!

  15. Squee, this is gorgeous. And I just happen to have tons of garlic scape right now. I’m going on a scape recipe tear tomorrow.

  16. Garlic scape pesto is my most favorite! I love that you used it on this chilled carrot soup…yum!

  17. Oh, Mylanta! I’ve had carrot soup with pistachios before. SOOO Yum! Love this pesto with the soup. JUST LOOOOOOVE IT!

  18. I’ve never had garlic scape before and this combo of flavors sounds absolutely delicious, so I’ll have to try it. :)

  19. What gorgeous soup, Lauren! Love the flavor and colors!

  20. I must be craving some vitamin in carrots because they have definitely been on my mind lately!! Love this chilled soup with all these rich flavors. So summer perfect!

  21. This soup is downright gorgeous, Lauren!

  22. I’ve never had garlic scapes before but love the sound of that pistachio pesto!

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