THE RECIPE JOURNAL · Lunch
Carrot-Top Vegetable Medley Soup
This vibrant soup is a delicious way to use fresh carrot tops along with a mix of colorful vegetables for a healthy, comforting meal. It’s easy to make and perfect for warming up on a chilly day.
FROM THE KITCHEN • Carrot-Top Vegetable Medley Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming the coconut oil in a big pot over medium heat. Toss in the carrots, celery, onion, garlic, and star anise, and cook everything together, stirring occasionally, until the onion softens and becomes see-through—this should take about 5 to 7 minutes. Next, pour in the vegetable broth and bring it all up to a boil. Once boiling, add the carrot tops, basil, and tarragon, then let the soup simmer gently until the greens have wilted, which usually takes around 5 minutes. Give it a taste and season with salt and pepper as needed. Before ladling into bowls, be sure to fish out the star anise and discard it. Enjoy!
Why you’ll love it
This soup makes great use of carrot tops, reducing food waste while adding a fresh, slightly earthy flavor. It’s a vibrant and healthy dish packed with various vegetables, perfect for a light meal or a comforting starter.
How to serve
Serve warm with a slice of crusty bread or a sprinkle of grated Parmesan. A dollop of plain yogurt or a drizzle of olive oil can add extra richness without masking the fresh vegetable taste.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the vegetables. This soup also freezes well; thaw overnight in the fridge before warming.
