Carrot Green Soup served

Carrot Green Soup – Light and delightfully healthy

Details

Servings

2 servings

Prep time

10 minutes

Cooking time

20 minutes

Calories

267.5 kcal

Print Recipe

Carrot green soup is made out of carrot leaves – the part of the vegetable that is usually left out.

A few weeks back I planted carrots in my little balcony’s vegetable garden. I did it mostly to have fresh carrots for my salads and smoothies. But on further research, I learnt that the carrot leaves have very high nutritional value as well. So, I started using them in my morning detox smoothies (I’ll be sharing that recipe with you in near future).

Once trying to find inspiration for my next dish, I looked into my kitchen pantry. When that failed to inspire me, I turned my attention to my garden and I found what I was looking for. What better ingredient than the one growing in my garden looking all green and so inviting for my next dish.

Carrot Green Soup inspiration
Carrots with greens from my garden

And it just clicked. I just knew the dish I wanted to create and that was a soup.

After experimenting with the herbs that will go along with the carrot greens, I and my husband were pleasantly surprised with the end result. It feels like I have struck gold with these leaves. It has given me many ideas for a variety of dishes.

About the Soup

This soup has thin consistency. It is vegan with enhanced flavors of the herbs used in it. To slightly thicken the soup I have used almond milk but those who do not want to have nuts can make this soup without it.

People usually throw away the carrot greens and just use the carrots in their diet. Some use the greens to sprinkle it on the salad. Despite their rich nutritional value, carrot greens remain grossly undervalued ingredient.

Carrot greens contain vitamin, alkaloids, chlorophyll, porphyrins and much more. It is a good addition in your detox diet. They also boost your immune systems, improve vision, regulate blood pressure, improve bone density and aid in digestion.

While carrot greens have great health benefits, they also have side-effects especially when consumed in excessive amounts. People with sensitive digestive systems and those who are allergic to parsley and celery should avoid using carrot greens.

So, try out this recipe and let me know if this was your tummy to heart moment



ingredients for carrot green soup

Ingredients

  • 85g carrot greens

  • 60g onion (1 medium size)

  • 7g garlic or 2 medium sized garlic cloves

  • 1/2 tsp thyme

  • 1/2 tsp oregano

  • 1/2 tsp chives

  • 1/2 tsp salt

  • 1.5 tbsp avocado oil

  • 1/8 tsp black pepper

  • 1/4 cup almond milk (optional)

  • 3 cups water

  • parmesan or any vegan cheese of your choice to sprinkle on top (optional)

Directions

  • Chop the carrot greens and keep it aside for further use.
  • In a stock pot or a sauce pan add oil. Heat it.
  • Add sliced onion and sauté till the onion turns translucent.
  • Next add garlic cloves, thyme, oregano and chives. Sauté everything till onion changes color.
    Note : crush thyme, oregano and chives with hand or in mortar. Crushing releases the flavor.
    saute garlicadd chives
  • Add chopped carrot greens and sauté them for 3 minutes.
  • Add 3 cups water and salt and boil the mix.
  • 3 minutes later turn off the flame and keep aside the pan to cool.
  • Once cooled strain the soup, keep aside the stock aside for further use.
  • Grind the strained ingredients in a mixer grinder to a fine paste. If water needed to grind use soup stock.
  • Strain the puree to remove the thready fibers of the carrot greens from the puree.
    Note : you need to use your hand to squeeze the juice out of the fiber of the carrot greens.
  • In the same sauce pan or stock pot pour the strained puree and stock mix. Boil it.
  • Once the soup reaches the boiling point add almond milk. Using almond is optional.
    Note : I use almond milk to give the soup slightly thick consistency. You can enjoy this soup without almond milk.
  • Next add black pepper powder. Stir and boil for a minute.
  • Serve the soup with sprinkle of grated parmesan cheese or any vegan cheese of your choice. This step is optional . You can enjoy this soup without any cheese as well. Your Carrot Green Soup is ready to be served.

NOTE:

While carrot greens have great health benefits, they also have side-effects especially when consumed in excessive amounts. People with sensitive digestive systems and those who are allergic to parsley and celery should avoid using carrot greens.



Carrot Green Soup

5 from 1 vote
Recipe by Amruta Course: SoupsCuisine: Other world cuisineDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

267.5

kcal

Carrot green soup is made out of carrot leaves – the part of the vegetable that is usually left out.

Ingredients

  • 85 g Carrot greens (3 oz)

  • 60 g onion, sliced

  • 7 g garlic cloves or 2 medium size garlic cloves

  • 1/2 tsp thyme

  • 1/2 tsp oregano

  • 1/2 tsp salt

  • 1/2 tsp chive

  • 1.5 tbsp avocado oil

  • 1/8 tbsp black pepper

  • 1/4 cup almond milk (optional)

  • 3 cups water

  • parmesan cheese or any vegan cheese of your choice to sprinkle on top (optional)

Directions

  • Chop the carrot green and keep it aside for further use.
  • In a stock pot or a sauce pan add oil. Heat it.
  • Add sliced onion and sauté till the onion turn translucent.
  • Next add garlic cloves, thyme, oregano and chives. Sauté everything till onion changes color.
  • Add chopped carrot greens and sauté them for 3 minutes.
  • Minutes later turn off the flame and keep aside the pan to cool.
  • Add 3 cups water and salt and boil the mix.
  • Once cooled strain the soup, keep aside the stock aside for further use.
  • Grind the strained ingredients in a mixer grinder to a fine paste. If water needed to grind use soup stock.
  • Strain the puree to remove the thready fiber of carrot greens from the puree.
    Note : you can use your hand to squeeze the juice out of the fiber of the carrot greens.
  • In the same sauce pan or stock pot pour the strained puree and stock. Boil it.
  • Once the soup reaches the boiling point add almond milk. Using almond is optional.
    Note : I use almond milk to give the soup slightly thick consistency. You can enjoy this soup without almond milk.
  • Next add black pepper powder. Stir and boil for a minute.
  • Your Carrot Green Soup is ready to be served. Serve the soup with sprinkle of grated parmesan cheese or any vegan cheese of your choice. This step is optional. You can enjoy this soup without any cheese as well.

Recipe Video

Notes

  • While carrot greens have great health benefits, they also have side-effects especially when consumed in excessive amounts. People with sensitive digestive systems and those who are allergic to parsley and celery should avoid using carrot greens.

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Nutrition Values

carrot green soup nutrition value
carrot green soup nutrition details


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