Vegan Carrot-Top Vegetable Soup recipe

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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

Nutrition Info

162.2 calories
carbohydrate: 20.4 g
cholesterol: : -
fat: 8 g
fiber: 4.9 g
protein: 3.3 g
saturatedFat: 5.9 g
servingSize: -
sodium: 848.6 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise, cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth, bring to a boil.

  2. Stir carrot tops, basil, and tarragon into the pot, simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

Recipe Yield

4 servings

Recipe Note

A great soup during the harvest season. My daughter devoured this soup!

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