Carrot top soup is a delicious, healthy soup made with carrot greens. It's easy to make with a few everyday ingredients, and this budget-friendly, simple vegan soup cuts down on food waste.
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What you'll love about the recipe
- Uses up delicious leftover carrot top greens. If you grow your own carrots, it's great to have a use for those lovely feathery leaves and save them from the compost!
- A healthy soup, which is high in antioxidants. Like other leafy green vegetables and herbs, carrot tops are a good source of vitamins, minerals and fibre
- Ready to eat in less than 30 minutes
- Vegan, gluten-free and dairy-free. Healthy carrot top soup is also low-calorie.
Ingredients
This simple soup recipe has just 5 ingredients.
Carrot tops from a bunch of carrots. It's hard to buy carrots with tops which are still nice and fresh, but if you grown your own you'll have a ready source!
Onion and garlic adds a lovely savoury note to carrot top soup
Potato gives a good texture and thickness
Olive oil, or another healthy oil for frying
Vegetable stock. I used one stock cube for the recipe which is a little less than recommended on the packet, but I prefer the soup to not be too salty
How to make carrot top soup
Heat a large pan over a medium heat and add the olive oil. Add the chopped onions and saute for 5 minutes until starting to caramelise. Add the garlic for the final minute.
Meanwhile, wash and dice the potatoes into cubes about 1cm square.
Add the potatoes and the stock to the pan. Bring to the boil and simmer for 10 minutes until the potatoes are cooked through.
Strip the large stems from the carrot tops and roughly chop the feathery leaves.
Add to the pan and simmer for 2-3 minutes.
Remove the pan from the heat. Blitz with an immersion blender until the soup is completely smooth.
Serving and storage
Serve your healthy carrot top soup for lunch or as an appetiser. Add some savoury muffins, seeded oatcakes or wholemeal flatbreads on the side.
Store carrot top soup in the fridge for up to 3 days. It also freezes well in an airtight container.
Frequently asked questions
Carrot tops taste slightly herby, rather like a milder version of parsley. Strangely, they don't taste at all carroty to me.
Yes, you absolutely can use carrot tops in place of parsley. They have a similar flavour, and the lovely feathery tops make a pretty garnish or addition to a salad.
Other green soup recipes
A bowl of soup is the perfect way to pack some extra veggies into your diet. These are a few of my favourite green soup recipes.
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Recipe
Carrot Top Soup
Equipment
- immersion blender
- saucepan
Ingredients
- 1 onion peeled and chopped
- 1 clove garlic peeled and very finely chopped
- 1 potato medium size
- 1 tbsp olive oil
- 750 ml vegetable stock
- 1 bunch carrot tops washed
Instructions
- Peel and chop the onion. Peel and very finely chop the garlic.
- Heat a large saucepan on a medium heat and add the olive oil. Sauté the onion for 5 minutes until it starts to turn golden. Add the garlic for the last minute.
- Meanwhile wash and dice the potato into cubes about 1cm square. Add the potato to the pan along with the stock.
- Bring the pan up to the boil and simmer for 10 minutes until the potatoes are soft when you insert the point of a knife.
- Remove the large stems from the carrot tops and roughly chop the feathery greens. Add to the pan and simmer for a further 2-3 minutes.
- Remove the pan from the heat and blitz the soup until smooth.
Notes
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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