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Plant-Based Carrot-Top Veggie Soup

★★★★★ 4.8 (6 reviews)

This vibrant soup is a delicious way to use carrot tops and other fresh veggies you have on hand. It’s light, comforting, and perfect for a cozy meal any time of the year.

◷40 minTotal Time

♜4Servings

▥MediumDifficulty

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Instructions

Saut Aromatics and Simmer

Start by warming 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!

Why You’ll Love This Recipe

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.

Serving Suggestions

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.

Storage Tips

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.