Carrot Top Soup

Get the most out of those farmers’ market carrots and make this summer soup.

Serves 4-6
Adapted from Local Flavors

2-3 cups carrot tops (leaves)
6 small carrots
2 tbls. butter
3 tbls. white rice
2 leeks
2 sprigs of thyme
2 tbls. chopped herbs (marjoram or dill)
1 1/2 tsp. salt
ground pepper
6 cups vegetable or chicken stock

  1. Remove the leaves from the carrot stems. Wash and chop finely.
  2. Dice carrots quite small.
  3. Chop leeks  and herbs.
  4. Melt the butter in your soup pot and add carrot tops, carrots, rice, leeks, and herbs. Cook for about 5 minutes, stirring often. Add salt and stock.
  5. Bring to a boil over high and then reduce heat to medium. Simmer for about 20 minutes.

Serves well as an appetizer.

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One thought on “Carrot Top Soup

  1. Pingback: Bainbridge Island Farmers’ Market Opened Today | Small Potatoes

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