This carrot green soup is a great no-waste recipe to make with carrot greens! Healthy, vegan, vegetarian, gluten free, ready in 30 minutes. Great to enjoy with a thick slice of sourdough bread or crispy flax crackers.
1/2cuphalf and halfor light cream, use coconut milk for a vegan version
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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.
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