Carrot Top Soup
Don't waste green carrot tops. Make this delicious soup instead!
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g green carrot tops
- 500 g potatoes
- 250 g carrots
- 3 Tbsp vegetable oil
- 1 medium onion
- 3 garlic cloves
- 2 tsp ground coriander
- 1 Tbsp freshly grated ginger
- 750 ml vegetable stock
- 250 ml water
- 75 g cashews or skinned almonds
- lemon juice to taste
- salt & pepper
TO SERVE (OPTIONAL):
- dash of dairy-free cream
- chopped cashews
- some carrot top leaves for presentation
Instructions
- Cut the green carrot tops off (leaves and stems). Wash thoroughly and chop them roughly. Set aside.125 g green carrot tops
- Peel the potatoes and carrots. Chop them roughly and set them aside.500 g potatoes, 250 g carrots
- Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic cloves. Fry gently until soft.3 Tbsp vegetable oil, 1 medium onion, 3 garlic cloves
- Add the ground coriander and freshly grated ginger. Fry gently for a couple of minutes.2 tsp ground coriander, 1 Tbsp freshly grated ginger
- Add the chopped potatoes, carrots and carrot tops to the saucepan.
- Add the vegetable stock, water and the cashews.750 ml vegetable stock, 250 ml water, 75 g cashews or skinned almonds
- Bring to the boil, then cook covered under medium heat for 25 minutes.
- When the vegetables are cooked, blend the soup to your desired consistency, adding water if necessary. Season to taste with lemon juice, salt and pepper.lemon juice to taste, salt & pepper
Nutrition
Serving: 1servingCalories: 169kcalCarbohydrates: 27gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 535mgPotassium: 613mgFiber: 4gSugar: 5gVitamin A: 7227IUVitamin C: 21mgCalcium: 42mgIron: 2mg