Vegan Vegetable Soup with Carrot Tops

This comforting soup is a delicious way to use up carrot tops while enjoying a hearty mix of fresh vegetables. It’s perfect for a cozy meal that’s both nutritious and full of flavor.

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TIME40 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 tablespoons coconut oil 2 cups chopped carrots 3 stalks celery with leaves, chopped 1 white onion, sliced 3 cloves garlic, minced 3 whole star anise pods 6 ⅓ cups vegetable broth ½ cup stemmed and chopped carrot tops ¼ cup chopped fresh basil 1 tablespoon chopped fresh tarragon 1 pinch salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by warming the coconut oil in a big pot over medium heat. Toss in the carrots, celery, onion, garlic, and star anise, and cook everything together, stirring now and then, until the onion turns soft and clear—this should take about 5 to 7 minutes. Next, pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, stir in the carrot tops, basil, and tarragon, then let it simmer until the greens have wilted, which usually takes around 5 minutes. Don’t forget to season with some salt and pepper to taste. Before serving, fish out the star anise and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Wash carrot tops thoroughly to remove any dirt or grit before cooking.
- Sauté the vegetables lightly at the start to bring out their natural sweetness.
- Adjust the seasoning gradually, as the carrot tops can add a slightly earthy flavor.

Why you’ll love it

This soup is a wonderful way to use every part of your vegetables, especially the often-discarded carrot tops. It’s full of fresh flavors, packed with nutrients, and completely plant-based, making it both healthy and satisfying.

Serving ideas

Serve this soup warm with a slice of crusty bread or a fresh green salad. It also pairs nicely with a sprinkle of toasted seeds or a swirl of coconut cream for extra richness.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 2 months.