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This carrot top soup is a great no-waste recipe to make with carrot greens! Tasty, vegetarian, gluten free, ready in 30 minutes. Great to enjoy with a thick slice of sourdough bread or crispy oyster crackers.
What’s the best recipe for carrot tops? Bright and fresh carrot green soup! This soup is a great way to use leftover carrot greens from your garden or farmer’s market carrots. This soup is hearty and SO yummy!
Our carrots exploded this year in the garden, we grew purple, orange, and yellow carrots which we just harvested. Once I chopped and processed the carrots, I had a ton of leftover greens, and I decided to blend them up into a delicious soup.
This Carrot Top Soup Recipe Is:
- Bright
- Fresh
- Flavorful
- Loaded with Vegetables
- Hearty
- Vegan, Vegetarian, and Gluten Free
Make Carrot Greens Soup for a No-Waste Recipe!
You can use extra or leftover carrot greens for this delicious soup. I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This soup is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing the leftover carrot greens in the compost or garbage, you can repurpose it into a delicious and flavorful meal.
Sustainable living is all about saving anything we can from my kitchen, and this carrot greens soup is a great way to avoid letting leftovers rice go to waste!
What’s In This Carrot Top Soup Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Carrots, Onion, Celery, Zucchini, Garlic
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Extra virgin olive oil
- No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Vegetable stock – or any stock you would use in a soup (chicken broth or beef broth also work)
- Sea salt and black pepper to taste
How Do I Make Soup with Carrot Greens?
- In a soup pot, heat the olive oil over low heat and add in the onion and garlic. Stir and sauté for 6 to 7 minutes until the vegetables have begun to soften.
- Add the remaining ingredients to the soup pot and bring to a boil, then reduce heat to a simmer. Allow the soup to simmer for 30 minutes until the vegetables and carrot greens are tender.
- With an immersion blender (or by transferring small batches of soup to a large blender) blend the soup on high until it becomes a thick velvety consistency.
- Taste and add additional salt and pepper if desired. Serve with croutons, crackers, or homemade sourdough bread.
More Easy Carrot Recipes You’ll Love!
- Creamy Garlic Carrot Casserole
- Roasted Carrot Ginger Soup Recipe
- Carrot Hummus without Tahini Recipe
- Spicy Pickled Carrots Recipe
- French Carrot Lentil Soup
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Carrot Top Soup
Kelly Jensen
This carrot green soup is a great no-waste recipe to make with carrot greens! Tasty,plant-based, gluten free, ready in 30 minutes. Great to enjoy with a thick slice of sourdough bread or crispy flax crackers.
5 from 6 votes
Print Recipe Pin
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Appetizer, Lunch, Soup
Cuisine American
Servings 4
Calories 177 kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup sweet onion chopped
- 3 cloves garlic minced
- 1 cup celery chopped
- 1 small zucchini diced
- 1 teaspoon Herbes de Provence
- 1 14 ounce can No-Salt-Added Chickpeas drained
- 4 cups carrot greens washed and roughly chopped
- 6 cups Vegetable Stock
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup half and half or light cream, use coconut milk for a vegan version
Instructions
In a soup pot, heat the olive oil over low heat and add in the onion and garlic. Stir and saute for 6 to 7 minutes until the vegetables have begun to soften.
Add the remaining ingredients (except the half and half) to the soup pot and bring to a boil, then reduce heat to a simmer. Allow the soup to simmer for 30 minutes until the vegetables and carrot greens are tender.
Remove soup from heat and stir in the half and half.
With an immersion blender (or by transferring small batches of soup to a large blender) blend the soup on high until it becomes a thick velvety consistency.
Taste and add additional salt and pepper if desired. Serve with croutons, crackers, or homemade sourdough bread.
Nutrition
Calories: 177kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 335mgPotassium: 256mgFiber: 2gSugar: 4gVitamin A: 291IUVitamin C: 58mgCalcium: 271mgIron: 6mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
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About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
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