Carrot Top Soup Recipe


6 small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water


Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Whole carrot salad – tabouleh style

A delicious way to use the leaves of carrots – serves 2-4, depending on the size of carrots


3 carrots with their leaves 1 dash olive oil
4 fresh mint leaves (can be replaced with another herb, to taste)
1 handfull of raisins 1 dash lemon juice 1 pinch salt


Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture.

Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley.

Remove the hard stems if there are any.

Add to bowl with the carrot “couscous”, raisins and chopped mint leaves.

Season to taste with lemon juice, olive oil and salt. The carrot leaves taste delicious, so don’t hesitate to put in more.

Carrot Top Scramble


1/3 med onion, chopped 3 cloves garlic, minced
carrot greens, chopped 1 cup canned diced tomato (or fresh)
2 tbsp fresh cilantro, chopped salt and pepper to taste
1 tbsp olive oil 4 eggs (I used two whole eggs and two egg whites)


1) Sautée onion in a little olive oil for 2 – 3 minutes; add garlic and continue to cook for another minute or so.
2) Toss in chopped carrot greens. Stir and cook for 2 – 3 minutes until they begin to wilt.
3) Add diced tomato and simmer covered 3 minutes.
4) Crack eggs into mixture and scramble until well combined.
5) Top with cilantro, season with salt and pepper to taste.
6) Serve with toast and veggie sausage

Carrot Top And Rice Soup (Tuscan)

Yield: 4 Servings


3 tb extra-virgin olive oil 1 md onion; minced
2 sm carrots; diced 1 stalk celery; diced
3 cloves garlic; minced 1/2 tsp salt
1/2 tsp freshly ground black pepper 6 c vegetable broth
1/2 cup short grain rice 1 1/2 chopped carrot tops
4 tb fresh grated -parmigiano-reggiano


1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil.
2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.

Carrot-Top-Soup Recipe

From: “D. Cowherd” ( – Serves 6


1 C black-eyed peas, soaked overnight 1/2 C dried split peas
1/2 C pearl barley 3 quarts water
1 T saute liquid 1/2 large onion, chopped
2 medium carrots, sliced 1 large mustard greens, chopped
1 C green beans, broken into 1=D3 sections 1 large potato, unpeeled, diced
1 leek, sliced 1/4 tsp. tarragon
1/2 bay leaf 1/4 tsp. thyme
1/4 tsp. savory 1 tsp. salt carrot tops (greens only, stems removed, chopped) dash pepper


1. In a large pot, place the black-eyed peas, split peas, pearl barley, and water and simmer until the beans are tender, about 45 minutes.

2. In a skillet heat the saute liquid. Add the onions and saute, covered, 10 minutes or until the onions begin to brown. Turn off the heat under the onions and pour about 1/2 C of the bean cooking water into the skillet and mix well.

3. When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.

Recipes India – Carrot Soup Recipe

by Mrs Annamma Philippose


4 Carrots 5 Tsp Milk 2 Tomatoes 2 Tsp Butter
1 Tsp Garam Masala 1 Tsp Garlic Black Pepper Salt to Taste


Grate the carrots.
Boil the carrots until their raw smell goes.
Boil tomatoes in the water to remove the skin.
Remove the seed and skin of tomatoes also.
Blend together the tomatoes, carrots and garlic.
Melt the butter and add to the mixture.
Allow it to cook for few minutes.
Add milk and cook the mixture for 10 minutes.
Add pepper powder and salt.
Carrot Top Soup [serves 4]

1 bunch carrots, including the greens 1/2 cup brown rice 2 stalks green garlic, chopped-use the whole thing, from the tip of the roots to the tip of the greens 6 cups water, light chicken stock, or vegetable stock salt & pepper, to taste thyme to taste, and whatever other herbs you like (the Valymyst Herb blends work great in this)

In a small saucepan, bring 3/4 cups water to a boil. Add rice. Simmer until tender, and set aside. While the rice is cooking, pluck the lacy leaves of the carrot greens off their stems, enough for 2 to 3 cups, loosely packed. Wash thoroughly, then chop finely. Chop the carrots into fairly small pieces.

Melt a couple tablespoons of butter in a soup pot. Add the carrot tops and carrots, garlic and herbs. Cook for a few minutes, turning everything a few times, then add the water or stock, and salt. Bring to a boil, and simmer until the carrots are almost cooked. Add the rice, heat through until the carrots are tender, then taste for salt and season with pepper.

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