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–+ servings

Vegan Carrot Top Soup

This soup uses allllll of the carrot, including the tops to make a crispy, delicious topping for this creamy delicious fall staple soup.
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6 servings

Ingredients

  • 450 grams raw carrots, with tops on, about 3 cups chopped
  • 350 gram yellow onion, one very large one, peeled
  • 1 medium fresno pepper, or jalapeño
  • 7 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp rosemary, sage, thyme
  • 1/4 tsp red pepper flakes
  • salt to taste
  • 2 cups plant-based milk of choice, unflavored
For the carrot tops
  • 1 tsp white wine vinegar
  • 1 tsp olive oil
  • salt and pepper to taste
Optional toppings
  • 1 tbsp sun dried tomato pesto
  • 2 tbsp coconut milk

Instructions 

  1. Preheat the oven to 400F.
  2. Remove the carrot tops from the carrots. Peel the carrots (reserve the peels to use for vegetable stock later!) and chop them into 1-2' pieces. Try to make the pieces roughly all the same size.
  3. Peel the onion and chop it into quarters. Break apart the layers so that the onion is in pieces.
  4. Cut the fresno pepper into quarters and remove the seeds. Peel the garlic cloves.
  5. Add the carrots, onion, garlic and pepper to a bowl and cover with 3 tbsp of olive oil. Add the rosemary, thyme, sage, red pepper flakes and salt and mix with your hands until the vegetables are well coated.
  6. Spread these vegetables on a parchment lined baking sheet and roast at 400F for 20-30 minutes, or until the carrots are fork tender and the onions have a slight char.
  7. While those vegetables are roasting, remove the carrot leaves from the carrot stems. Roughly chop them and toss with the olive oil, white wine vinegar and salt and pepper.
  8. Spread the leaves out evenly on a parchment lined baking sheet.
  9. Once the vegetables are done roasting, broil the carrot tops on high for 5 minutes, or until they are crispy. Set these to the side.
  10. When the vegetables are done roasting, add them to a blender with 2 cups of plain plant-based milk. Blend on high until fully smooth. Season with salt and pepper to taste.
  11. To keep the soup warm, pour it into a large pot or dutch oven. Place the pot on a stove at low heat, stir occasionally.
  12. Top the soup with the crispy carrot tops, pesto and coconut milk and serve!