Pureed Carrot Soup with Parsley Almond Pesto

Prepare and cook the carrot soup
0 Heat [wprm-ingredient text="2 tablespoons olive oil" uid="0"] and [wprm-ingredient text="2 tablespoons butter" uid="1"] in a large pot or Dutch oven over medium-high heat. When the butter is melted, stir in [wprm-ingredient text="1 cup chopped onion, " uid="3"][wprm-ingredient text="2 stalks  chopped celery" uid="4"], [wprm-ingredient text="2 teaspoons kosher salt" uid="5"], 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.
1 Stir in [wprm-ingredient text="1 teaspoon ground coriander" uid="7"] and [wprm-ingredient text="1 tablespoon honey" uid="6"] and cook 30 seconds. Add the carrots and [wprm-ingredient text="5 cups vegetable broth." uid="8"] Bring to a simmer and cook uncovered, 15-20 minutes, until the carrots are tender. Remove from the heat. 
9 Puree the soup in a blender (in batches) until completely smooth, or use an immersion blender right in the pot. Stir in [wprm-ingredient text="1 tablespoon fresh lemon juice" uid="9"].
Parsley pesto
4 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.
Serving
7 Serve the soup in bowls, topped with with spoonful or two of the pesto.