Creamy Roasted Carrot Top Soup (Printable Version)
Velvety blend of roasted carrots, white beans, and carrot tops - comforting, dairy-free, ready in about an hour.
# What You'll Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into 1-inch pieces
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium potato, peeled and diced
05 - 2 cups packed carrot tops, thoroughly washed, stems removed and roughly chopped
06 - 1 celery stalk, chopped
→ Beans and Broth
07 - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
08 - 4 cups vegetable broth
→ Seasonings and Oils
09 - 2 tablespoons olive oil, divided
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon black pepper
13 - 1 teaspoon sea salt, plus more to taste
14 - 1 tablespoon lemon juice (optional, for brightness)
→ Optional Garnish
15 - ¼ cup plain unsweetened yogurt or dairy-free yogurt
16 - Freshly cracked black pepper
17 - Chopped fresh herbs (parsley, dill, or extra carrot tops)
# How To Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper if desired.
02 - Arrange the carrots, onion, and garlic on a large baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Roast for 25 to 30 minutes, stirring once halfway through, until the carrots are golden and tender.
03 - In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the celery and diced potato, sautéing for 3 to 4 minutes until slightly softened.
04 - Add the roasted vegetables, drained white beans, and vegetable broth to the pot. Stir in the ground cumin, smoked paprika, black pepper, and salt. Bring to a boil, then reduce heat to a gentle simmer.
05 - Simmer uncovered for 10 minutes, then stir in the chopped carrot tops. Cook for an additional 5 minutes until the greens are wilted and the flavors have melded together.
06 - Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender. Add more broth or water for a thinner consistency if desired.
07 - Stir in the lemon juice if using. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and swirl with yogurt if desired. Sprinkle with fresh herbs and freshly cracked black pepper for garnish.
# Expert Advice:
01 -
- It turns something most people throw away, carrot tops, into the herbal, slightly earthy backbone of a genuinely luxurious soup.
- The white beans and potato do all the heavy lifting for creaminess without a single drop of cream, so it freezes beautifully and reheats without breaking.
02 -
- Carrot tops can be gritty and sandy, so wash them at least twice in a large bowl of cold water, swishing vigorously, then lift them out rather than pouring the water off so the grit stays behind.
- The soup thickens considerably as it cools and even more in the fridge overnight, so do not panic if it seems thin right after blending, it will settle into the perfect texture by the time you reheat it.
03 -
- Line your baking sheet with parchment paper before roasting, the natural sugars from the carrots will caramelize and stick to bare metal, and you will be scrubbing that pan for twenty minutes.
- If your carrot tops look wilted or yellowed, soak them in ice water for 10 minutes and they will perk right back up, but discard any that have gone slimy.