Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery, cooking until softened, about 5-7 minutes. Stir in the kosher salt, black pepper, and ground coriander, cooking for another minute until fragrant.

Add the honey (or maple syrup) and the carrot chunks to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are very tender.

Carefully transfer the hot soup to a blender. Blend until completely smooth and creamy. Be cautious when blending hot liquids; you may need to blend in batches and vent the lid to release steam. Return the pureed soup to the pot to keep warm.

For the Parsley Almond Pesto: In a food processor, combine 1/2 cup fresh parsley leaves (packed), 1/4 cup toasted almonds, 1/4 cup grated Parmesan cheese, 1 clove garlic, juice of 1/2 lemon, and 1/4 cup olive oil. Pulse until a coarse paste forms. Season with salt and pepper to taste.

Ladle the hot carrot soup into bowls. Dollop a spoonful of the fresh parsley almond pesto on top of each serving. A swirl of cream or a sprinkle of fresh herbs can be added for garnish.

Serve immediately and enjoy the comforting flavors of this vibrant soup with its zesty pesto topping.