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Why This Recipe Is A Favorite
This soup makes great use of carrot tops, reducing food waste while adding a fresh, herbaceous flavor. It’s light, nourishing, and completely plant-based, perfect for a healthy meal any day of the week.
Helpful Chef Tips
- Wash carrot tops thoroughly to remove any dirt or grit.
- Sauté the aromatics first to deepen the soup’s flavor.
- Blend the soup until smooth for a creamy texture without dairy.
- Sauté the aromatics first to deepen the soup’s flavor.
- Blend the soup until smooth for a creamy texture without dairy.
Directions
Warm up some coconut oil in a big pot over medium heat. Toss in the chopped carrots, celery, onion, garlic, and a star anise pod. Cook everything together, stirring now and then, until the onions look soft and translucent—this usually takes about 5 to 7 minutes. Next, pour in the vegetable broth and bring it all to a gentle boil. Once boiling, add the carrot tops, fresh basil, and tarragon to the pot. Let it simmer for around 5 minutes until the greens have wilted nicely. Season the soup with salt and pepper to taste. Before serving, don’t forget to fish out the star anise and enjoy!
Serving Style Ideas
Serve warm with a drizzle of olive oil and a sprinkle of toasted seeds or nuts for crunch. Pair it with crusty bread or a simple green salad to make a complete meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This soup also freezes well for up to 2 months.
49
people cooked this recipe
