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Vegan carrot-top vegetable soup recipe

Vegan carrot-top vegetable soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup

Turn fresh produce from the farmers market into this vegan vegetable soup with the bright flavours of basil, tarragon and carrot tops.

2 people made this

IngredientsServes: 4

  • 2 tablespoons coconut oil
  • 250g chopped carrots
  • 3 celery stalks with leaves, chopped
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 3 whole star anise pods
  • 1.5L vegetable stock
  • 65g stemmed and chopped carrot tops
  • 10g chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • (optional) salt and ground black pepper to taste (optional)

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic and star anise; cook and stir until onion has softened, 5 to 7 minutes. Pour in vegetable stock; bring to the boil.
  2. Stir carrot tops, fresh basil and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

Cook's Notes:

You could add beans or rice if you need a more filling soup. For non-vegan options, add leftover diced chicken or turkey.

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Recipe: Perfect Carrot top soup – vegan

Carrot top soup – vegan. All Reviews for Vegan Carrot-Top Vegetable Soup. This vegan carrot soup is made with coconut milk and red curry paste for a mildly spicy, rich and creamy soup. Some fresh chopped cilantro and a sprinkle of crushed peanuts over the top of this soup is simply fantastic.

For non-vegan options, add leftover diced chicken or turkey. This creamy carrot soup is vegan, gluten free, and paleo friendly. Packed with sweetness from the carrots and a deep umami from the caramelized onions, this soup is the perfect thing to perk up a cold grey day. You can cook Carrot top soup – vegan using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Carrot top soup – vegan

  1. You need of olive oil.
  2. You need of garlic, peeled and crushed.
  3. It’s of onion, peeled and finely chopped.
  4. You need of leek, chopped.
  5. It’s of celery, chopped.
  6. Prepare of carrots, chopped.
  7. You need of yellow potato, chopped quite small.
  8. It’s of veggie/ vegan stock.
  9. It’s of bay leaf.
  10. It’s of Seasoning.
  11. It’s of carrot tops, finely chopped.
  12. You need of a handful of parsley, finely chopped.

If you're looking for a nutritious vegan carrot soup recipe, you will not be disappointed with this delicious vegan and soy-free carrot soup. A creamy vegetable soup is always satisfying and an easy way to get your serving of veggies for the day. This version has somewhat of a tropical twist with. Flavorful vegan carrot ginger soup which is super creamy, smooth, a little spicy, and delicious.

Carrot top soup – vegan step by step

  1. Heat the oil on a medium heat in a pan. Add the garlic and onions and sauté til soft..
  2. Add the celery and leek. Sauté for another 10 mins..
  3. Add the carrots and potato. Sauté for 5-10 mins..
  4. Add the stock + bayleaf. Bring to the boil and simmer for about 30 mins..
  5. Season. Then add the carrot toos and parsley. Stir through. Turn the heat off, cover and let sit for 2 mins..
  6. Enjoy .

The recipe is dairy-free, naturally gluten-free, healthy, and very easy to make. #vegancarrotsoup #carrotgingersoup #carrotsoup #elasrecipes Vegan Carrot Soup – a light and delicate, garden fresh soup that is perfect for spring and summer. I LOVE it topped with roasted broccoli. Use less vegetable broth to make it thicker and it would even work great as a sauce for pasta. Easy vegan and gluten free recipe, perfect lunch, dinner or make ahead meal!


Leafy Carrot Tops are Useful and Delicious.

I’m always looking for easy ways to add some extra vegetables to my diet, as well as to reduce food waste, and when I am fortunate enough to get a bunch of carrots with their tops I always make a batch of this carrot top pesto.

It would be tragic to waste the carrot greens – the leafy tops are delicious and an all too rare treat as here in the UK supermarkets seldom sell carrots in this state.


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Carrot Potato Soup

Jump to Recipe

Have you ever made a decision that you know would affect the people around you? You know deep down that it’s the best thing for you, but the reactions you get from people are mixed. I was apprehensive about telling you, because I was afraid of back-sliding. New Years resolutions typically fade in practice after a few weeks, but I feel more comfortable telling you now, because this change has made my soul happier, my body happier, and I feel it’s the path that is meant for me right now.

On new years day, I became a vegetarian.

I debated telling you because I was afraid that you’d leave. I was afraid I couldn’t sustain this lifestyle, and that beautiful, grass fed, organic beef cheeseburger would call to me in my dreams, and that I wouldn’t be able to resist it’s delicious promise. But on the other side of things, this is a new era in my life, and as friends often do, I wanted to share my excitement with you! I want to share just as I always have, creating recipes that make me happy, and I hope they make you happy too. Just like this Carrot Potato Soup.

It’s no secret that I love(d) meat. Burgers were on the top of that list. Buffalo wings, chile verde, pulled BBQ short rib sandwiches, tacos, brisket were all on there too, but something in my brain just clicked recently.

On January 1st, 2016, I decided that I was going to give vegetarianism a try (is that evenn a word?), allowing myself some fish every now and then to help myself transition. I wanted to feel better, I wanted to to eat even more vegetables, I wanted to be regular, I wanted to save lives, and I wanted to help this planet.

It was one particular day in 2015, that I made chicken legs for dinner. They had a delicious maple/mustard/IPA sauce, but eating the meat off the bone this time really made me think of the life of the animal, and I got queasy. This was a living, breathing, cute little chicken! How could I justify taking it’s life to sustain mine, when especially now there are so many different food options available to me? Factory farming also really rubs me the wrong way, which was always my reasoning for getting my chicken from the farmers market. I wanted to know that the chickens were treated well, were free-range, could eat grass, and peck at bugs, and not be in a big claustrophobic, dirty room. That’s no way to live.

I decided that I would no longer turn a blind eye to all these things which genuinely made my heart sad. The day after a sweet New Years party, the Hubbs and I went out to get breakfast. Not telling anyone at all, I just blurted out, “I’m going to be a vegetarian.” I got a delightful rosemary waffle breakfast sandwich, which the establishment happily subbed out the ham for avocado. Just like that, it happened.

I didn’t expect a couple things. First, the Hubbs said he was on board with the whole thing. Not just the “being supportive” kind of on board, but all these things bothered him too, and he took (and is still taking) the plunge with me. I did not expect for one second that he would become a vegetarian too, but am I ever glad he did. He just jumped at the chance, with feet first, without getting the chance to ask him. I love that guy!

Our “rule” is that we can eat fish, and anything in our house prior to the decision is still allowed. For instance, I still have the turkey carcass in my freezer from Thanksgiving with plans to make a gorgeous stock. When we get to the point of running out of that, then we will re-evaluate.

I didn’t expect it to affect any of my relationships, and it has, albeit not to the point of breaking. I read this article on how going vegan really affected one person’s relationship with her family, and I was terrified! We had our Christmas vacation to Vegas planned with my family, and all of a sudden, the “What to make for dinner” question got a little uncomfortable. It was easily handled with spaghetti!

It’s no secret that I love my plant based dishes too, though. A big southwest salad with corn, black beans, red peppers, onions, and a buffalo ranch dressing really gets me going. I love buffalo cauliflower as much as buffalo wings. Give me quinoa or give me death! I love a good poached egg with hollandaise, and it’s hard for me to resist veggie pizza! Soups are extremely comforting too, and carrot and potatoes go so well together, creating such a silky texture in this Carrot Potato Soup.

I don’t like boring food either. Simple? Yes. Easy to make? Yes. Difficult to make? Sometimes. Boring? No way, Jose. I don’t want my decision to go vegetarian (technically pescatarian) to affect our relationship. I’m talkin’ about you and me, man! If you’re a meat-eater, come here for your meatless monday recipes! Things will go on normally as they always have, just sans meat. No biggie!

I love you, and care about you, and care about this planet, that’s all. I just wanna have some good, clean, veggie fun! Now let’s eat some carrot potato soup!

Here’s to new beginnings! If you have any questions, I’ll be happy to answer them to the best of my ability. I’m new to this journey, so I’m sure I’m going to be learning right along with you!


Carrot Top Soup

Stop throwing away carrot tops. And prepare a soup with them, it’s delicious!

You don’t like to waste food? You like to try different vegetables? Or you like the taste of carrot tops? Anyway, if you find carrots with lovely fresh tops, don’t throw them away. At French markets, we are often asked if tops shall be cut off. Next time, the answer will be: no way, I will cook them! There are many ways to cook carrot tops: in quiches or potato pancakes, omelets or even pesto… May it be vegan or not.

I choose here to prepare a recipe as simple as possible as I wanted to fully enjoy the flavors of carrot tops. And also because it’s very quick to prepare.
But you can, according to your tastes or to the products make all kind of changes: replace potatoes by peeled zucchini (they thicken a little bit the soup without having starch), add spices such as turmeric and cumin (preferably at the end of the cooking process in order to preserve their flavors) or grated fresh ginger. You can add some of the carrots that were at the end of tops or even an apple or a pear. Finally, you can replace sour cream with fresh cheese. I know, that make a lot of different possibilities, but that’s what I like with soups: you can choose fresh vegetables and elaborate all kind of different soups with few ingredients. On top of this, it won’t be very time consuming nor expensive. And it’s so healthy and comforting when it’s cold outside


Ingredients for carrot ginger soup

  • Coconut oil
  • Onion
  • Garlic
  • Fresh ginger
  • Carrots
  • Red curry powder
  • Vegetable broth
  • Salt and pepper

Toppings

  • Coconut milk
  • Cilantro
  • Peanuts
  • Sesame seeds

Making Creamy Vegan Soups

It is amazingly easy to reduce the amount of meat you eat if you begin exploring the idea of serving soups, salads and sandwiches for dinner. I have a particular fondness for smooth, rich soups that typically involve heavy cream or half and half, which I usually don’t ever have on hand.

This recipe for carrot soup uses coconut milk instead, which is easy to stock in the pantry for last minute meals. Loaded with Vitamin A from the rich carrots and sautéed onions, this soup is both flavorful and healthy. You can serve it hot as the main course meal, or chilled as an appetizer. Check out my Meatless Monday tips if you want to reduce your intake of animal products. Love this vegan creamy carrot soup and want more carrot recipes? Try my simple maple glazed carrots or make carrot top pesto.

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Easy Vegan Minestrone Soup – A Simple Vegan Recipe!

This easy Vegan Minestrone Soup has been our family go to comfort food for as long as I’ve been a mum, so I have to share it here, don’t I?!

Packed with vegetables, pasta and beans this is a satisfying, filling, warming and nutritious bowl of loveliness. It serves four generously, you can halve the quantities easily but it freezes fantastically. Make a big batch, pop some in the freezer and, on an evening when you don’t feel like cooking, it will be ready for you when you need it!

I’m making videos of some of these simple vegetarian recipes to make them even easier to follow. I think it’s far better to have someone show you how to do something rather than just tell you, and any tricky bits in a recipe are much clearer! Here’s my latest video showing you how to make this Vegan Minestrone Soup and you’ll see that the long list of ingredients is actually easy peasy to put together!