Velouté de fânes de carottes

Stop throwing away carrot tops. And prepare a soup with them, it’s delicious!

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;

RECIPE

Préparation time : 10 min
Cooking time: about 30 min
Quantity: 6 shares
Spécific equipment: blender

INGREDIENTS

1 large bunch of carrot tops (or 2 if they are small)
2 onions
400 gr potatoes
1 liter broth (vegetable broth or use “bouillon cube”)
Salt and freshly ground pepper
2 tablespoons olive oil
When serving: cream and olive oil

MAIN STEPS

Wash carrot tops and cut off springs. Peel and cut onions and potatoes, prepare broth. Cook and mix.

DIRECTIONS

Start by preparing all ingredients. The longest is to wash carrot tops and cut off springs. Only keep nice and fresh leaves. Feel free to remove those that are a bit wilted or turning yellow. It is not necessary to chop carrot tops. Peel and slice onion. Peel and cut into pieces the potatoes. Finally prepare the broth.

Heat olive oil at medium heat in a saucepan. Throw in onions, salt and sauté until onions are translucent. Then add potatoes. Cook for about 5 minutes, stirring from time to time before adding carrot tops. Stir for a few minutes. Once carrot tops have started to “melt” a bit, add broth. Add salt and pepper and let it simmer for about twenty minutes (or more if potatoes are big, stop cooking when you can easily insert a knife in).

Mix. Serve pouring on top olive oil and / or fresh cream.

veloute fanes carottes 02

veloute fanes carottes 03

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