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Vegan Carrot-Top Vegetable Soup Recipe

Recipe by: Tamara A

"A great soup during the harvest season. My daughter devoured this soup!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook15 m
  • Ready In40 m
  • 1Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
  • 2Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.
Footnotes
  • Cook's Notes:
  • You can add chicken, turkey, beans, rice or serve topped with grated cheese. If adding rice, add the rice once the broth has come a boil and add the greens when the rice is almost cooked through.
  • Adjust the liquid should you prefer a clearer soup or leave as is for a more dense soup.
Ingredients
  • 4 servings
  • 162 cals
  • 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 1/3 cups vegetable broth
  • 1/2 cup stemmed and chopped carrot tops
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • salt and ground black pepper to taste (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    162
    8%
  • Fat:
    8
    12%
  • Carbs:
    20.4
    7%
  • Protein:
    3.3
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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