Carrot Greens Soup Recipe
Carrot Greens Soup, an easy soup recipe using carrot greens to reduce food waste. Simple, tasty, and the perfect soup for an easy lunch or weeknight meal!
- 1 bunch carrots, with leaves
- 1 tablespoon oil
- 1 medium yellow onion, diced
- 4 stalks celery, with leaves, sliced
- 3 whole garlic cloves, minced
- 2 dried bay leaves
- 8 cups vegetable stock
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 pinch salt and pepper
- 1 pinch red pepper flakes
- Optional: carrot top pesto for garnish
Prepare carrots and carrot tops: Cut carrot root from the stem*. Wash the root and slice into small slices and set aside. Cut the carrot greens from the stem and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry (about 20 minutes). Once dry, remove any hard stems from carrot leaves.
Prep and cook vegetables: To a large soup pot over medium heat, add oil. After oil is heated, add diced onion, celery slices, and reserved sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant.
Simmer soup: Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
Serve soup: When soup has cooked for 30 minutes, remove from heat and stir in carrot greens. Add red pepper flakes and more salt and pepper to taste. Add a dollop of carrot top pesto, if desired.
- Slow Cooker Cooking Instructions: Add the oil, onion, celery, carrots, white beans, bay leaves, broth, and salt and pepper to the pot. Cook on medium for 1 hour, then stir in carrot leaves and season to taste before serving
- Instant Pot Cooking Instructions: Add the oil, onion, celery, and carrots to the pot and, using sauté setting, cook until vegetables begin to soften. Then add the beans, bay leaves, broth, salt, and pepper, and cook on the high pressure soup setting for 10 minutes. Remove lid carefully, stir in the carrot greens, and season before serving.
- Recipe notes: *Carrot stems are edible, however they are sometimes very tough and do not soften well when cooked, even in soups. Instead of throwing carrot stems out, you can add to soup stocks for extra flavor, like in our carrot top vegetable broth. In this recipe you can add the stems to the broth and then remove before serving (use a twine to tie them together for easy removal).
- Tools Needed: knife set, cutting board, colander or large mixing bowl, large soup pot
- Prep Ahead: Wash, cut, and dry carrots and carrot leaves up to a day before serving. We do not recommend washing and drying carrot leaves too far ahead of cooking because they will become wilted. To prevent wilting of cut carrot leaves, place the stems in a cup of water in the refrigerator until you’re ready to use them.
- Leftovers and Storage: To store leftovers, first bring soup to room temperature and then store in airtight containers. This soup will keep in the refrigerator for up to four days and in the freezer for up to 2-3 months (or more). To rethaw, simply thaw in refrigerator overnight or on the counter for a few hours before reheating.
- Nutrition notes: This simple vegetable soup with carrot greens is completely plant-based (or vegan), gluten-free, and contains a small amount of oil that you can substitute with water if you’re looking for an oil-free soup recipe. It is high in fiber, vitamin C, and potassium. Nutrition was calculated without optional pesto garnish.
Serving: 1serving, Calories: 109kcal, Carbohydrates: 19g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 1983mg, Potassium: 422mg, Fiber: 4g, Sugar: 10g, Vitamin A: 15420IU, Vitamin C: 9mg, Calcium: 56mg, Iron: 1mg