Prepare and cook the carrot soup

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot or Dutch oven over medium-high heat. When the butter is melted, stir in 1 cup chopped onion, 2 stalks chopped celery, 2 teaspoons kosher salt, and black pepper to tastee. Cover the pot, lower the heat to medium and cook about 5 minutes, until the vegetables are softened. Pro tip: Covering the pot produces steam inside the pot, which softens the veggies faster without the risk of browning them.

Stir in 1 teaspoon ground coriander and 1 tablespoon honey and cook 30 seconds. Add the carrots and 5 cups vegetable broth. Bring to a simmer and cook uncovered, 15-20 minutes, until the carrots are tender. Remove from the heat.

Puree the soup in a blender (in batches) until completely smooth, or use an immersion blender right in the pot. Stir in 1 tablespoon fresh lemon juice.

Parsley pesto

Briefly pulse the almonds, green onions, parsley, red pepper, olive oil and a good pinch of salt in a small food processor until the mixture is finely chopped.