You don’t like to waste food? You like to try different vegetables? Or you like the taste of carrot tops? Anyway, if you find carrots with lovely fresh tops, don’t throw them away. At French markets, we are often asked if tops shall be cut off. Next time, the answer will be: no way, I will cook them! There are many ways to cook carrot tops: in quiches or potato pancakes, omelets or even pesto… May it be vegan or not.
I choose here to prepare a recipe as simple as possible as I wanted to fully enjoy the flavors of carrot tops. And also because it’s very quick to prepare.
But you can, according to your tastes or to the products make all kind of changes: replace potatoes by peeled zucchini (they thicken a little bit the soup without having starch), add spices such as turmeric and cumin (preferably at the end of the cooking process in order to preserve their flavors) or grated fresh ginger. You can add some of the carrots that were at the end of tops or even an apple or a pear. Finally, you can replace sour cream with fresh cheese. I know, that make a lot of different possibilities, but that’s what I like with soups: you can choose fresh vegetables and elaborate all kind of different soups with few ingredients. On top of this, it won’t be very time consuming nor expensive. And it’s so healthy and comforting when it’s cold outside;
Wash carrot tops and cut off springs. Peel and cut onions and potatoes, prepare broth. Cook and mix.
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