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Carrot Top Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Shared by: Rebecca Gilbert


  • 2 cups chopped carrot tops
  • 2 chopped carrots
  • 3 stalks chopped celery
  • 1 medium potato
  • 2 bouillon cubes
  • 6 cups of water
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • 1 cup uncooked red rice


  • Cook rice in a separate pot according to package instructions.
  • While rice is cooking, prepare the soup. Dice carrots and celery. Heat 2 Tbps of olive oil in a pot over medium heat. Add the diced carrots and celery. Cook for about 5 minutes, stirring occasionally.
  • While the celery and carrots are cooking, finely chop the rinsed carrot tops until you have at least 2 cups worth of greens. Dice the potato.
  • Add 6 cups of boiling water and 2 vegan bouillon cubes to the pot. Stir until the bouillon cubes are dissolved. Add the chopped carrot top greens and potato.
  • Cook for approximately 20 minutes, or until the greens are completely cooked. Salt and pepper to taste.
  • Serve in individual bowls. Add cooked red rice for extra texture.

Bon appetit!


Canned beans may be added to cooked soup for extra protein and texture.