Ingredients
- 2 tablespoons coconut oil
- 2 cups chopped carrots
- 3 stalks celery with leaves, chopped
- 1 white onion, sliced
- 3 cloves garlic, minced
- 3 whole star anise pods
- 6 ⅓ cups vegetable broth
- ½ cup stemmed and chopped carrot tops
- ¼ cup chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1 pinch salt and ground black pepper to taste
Why This Recipe Is So Easy To Love
This soup is a wonderful way to use parts of vegetables that often get thrown away. It’s full of fresh flavors and packed with nutrients. Plus, it’s light, comforting, and perfect for any season.
Kitchen Tips
- Wash carrot tops thoroughly to remove any grit before cooking.
- Sauté the vegetables gently to bring out their natural sweetness.
- Blend the soup until smooth for a creamy texture or leave it slightly chunky for more bite.
- Sauté the vegetables gently to bring out their natural sweetness.
- Blend the soup until smooth for a creamy texture or leave it slightly chunky for more bite.
Directions
Warm some coconut oil in a big pot over medium heat. Toss in the carrots, celery, onion, garlic, and star anise, and cook everything together, stirring now and then, until the onion looks soft and see-through—about 5 to 7 minutes. Next, pour in the vegetable broth and bring it up to a boil. Once boiling, stir in the carrot tops along with the fresh basil and tarragon. Let the soup simmer gently until the greens have wilted, which should take around 5 minutes. Season with salt and pepper to taste. Before serving, be sure to fish out and discard the star anise. Enjoy!
Creative Serving Ideas
Serve warm with a side of crusty bread or a fresh green salad. A drizzle of olive oil or a sprinkle of toasted seeds can add extra flavor and texture. This soup also pairs well with a squeeze of lemon to brighten the taste.
Storing This Dish
Store leftover soup in an airtight container in the fridge for up to 3 days. It also freezes well; thaw overnight in the fridge and reheat gently on the stove. Stir before serving to restore its creamy consistency.
Frequently Asked Questions
Can I use another oil instead of coconut oil?
Yes, you can substitute with olive oil or any neutral cooking oil you prefer.
What can I use if I don’t have carrot tops?
You can replace carrot tops with spinach, kale, or parsley for a similar green flavor.
How long should I simmer the soup after adding the greens?
Simmer gently for about 5 minutes until the greens wilt.
Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days and can be reheated before serving.
Is the star anise edible?
No, star anise is used for flavor and should be removed before serving.
Can I blend the soup for a smoother texture?
Absolutely, blending will create a creamy soup if you prefer that consistency.
How do I adjust the seasoning if I want it spicier?
Add a pinch of chili flakes or a dash of hot sauce to taste.
Can I freeze this soup?
Yes, it freezes well for up to 2 months; thaw and reheat thoroughly before eating.
