This carrot top soup is a great no-waste recipe to make with carrot greens! Healthy, vegetarian, gluten free, ready in 30 minutes. Great to enjoy with a thick slice of sourdough bread or crispy oyster crackers.
What’s the best recipe for carrot tops? Bright and fresh carrot green soup! This soup is a great way to use leftover carrot greens from your garden or farmer’s market carrots. This soup is healthy hearty and SO yummy!
Our carrots exploded this year in the garden, we grew purple, orange, and yellow carrots which we just harvested. Once I chopped and processed the carrots, I had a ton of leftover greens, and I decided to blend them up into a delicious soup.
This Carrot Top Soup Recipe Is:
- Bright
- Fresh
- Healthy
- Flavorful
- Loaded with Vegetables
- Hearty
- Vegan, Vegetarian, and Gluten Free
Make Carrot Greens Soup for a No-Waste Recipe!
You can use extra or leftover carrot greens for this delicious soup. I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This soup is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing the leftover carrot greens in the compost or garbage, you can repurpose it into a delicious and flavorful meal. Sustainable living is all about saving anything we can from my kitchen, and this carrot greens soup is a great way to avoid letting leftovers rice go to waste!
What’s In This Carrot Top Soup Recipe?
- Carrots, Onion, Celery, Zucchini, Garlic – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Make Carrot Top Soup Vegan for a Healthy Version
This vegan carrot top soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
How Do I Make Soup with Carrot Greens?
- In a soup pot, heat the olive oil over low heat and add in the onion and garlic. Stir and saute for 6 to 7 minutes until the vegetables have begun to soften.
- Add the remaining ingredients to the soup pot and bring to a boil, then reduce heat to a simmer. Allow the soup to simmer for 30 minutes until the vegetables and carrot greens are tender.
- With an immersion blender (or by transferring small batches of soup to a large blender) blend the soup on high until it becomes a thick velvety consistency.
- Taste and add additional salt and pepper if desired. Serve with croutons, crackers, or homemade sourdough bread.
More Healthy Carrot Recipes You’ll Love!
Honey Roasted Carrots Recipe (Vegetarian, Gluten Free Holiday Side)
Creamy Garlic Carrots Recipe (Vegetarian Holiday Side Dish)
Roasted Carrot Ginger Soup Recipe (Vegan, Gluten Free)
Carrot Hummus without Tahini Recipe (Vegan, Gluten Free)
Spicy Pickled Carrots Recipe (Vegan, Paleo, Whole30, Gluten Free)
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Get the Same Ingredients I Use for My Carrot Top Soup Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free carrot top soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Carrot Top Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup sweet onion chopped
- 3 cloves garlic minced
- 1 cup celery chopped
- 1 small zucchini diced
- 1 teaspoon Herbs de Provence
- 1 14 ounce can No-Salt-Added Chickpeas drained
- 4 cups carrot greens washed and roughly chopped
- 6 cups No-Salt-Added Vegetable Stock
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup half and half or light cream, use coconut milk for a vegan version
Instructions
- In a soup pot, heat the olive oil over low heat and add in the onion and garlic. Stir and saute for 6 to 7 minutes until the vegetables have begun to soften.
- Add the remaining ingredients (except the half and half) to the soup pot and bring to a boil, then reduce heat to a simmer. Allow the soup to simmer for 30 minutes until the vegetables and carrot greens are tender.
- Remove soup from heat and stir in the half and half.
- With an immersion blender (or by transferring small batches of soup to a large blender) blend the soup on high until it becomes a thick velvety consistency.
- Taste and add additional salt and pepper if desired. Serve with croutons, crackers, or homemade sourdough bread.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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