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Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian · October 7, 2021

Vegan Carrot Top Soup

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This vegan carrot soup is thick, creamy, lightly spicy and filled with cozy fall flavors. Plus it uses all of the carrot – including the tops to make a crispy, crunchy, no-waste topping. This soup builds flavors through roasting in the oven, utilizing caramelization from the carrots, onion and olive oil as well as flavors from the aromatic ingredients in the recipe.

It is a super simple carrot soup recipe that requires minimal effort, and it’s perfect to add to your fall line up of dinner dishes.

Table of contents

  • Why use the carrot tops in this carrot soup?
  • Ingredients you will need for this vegan carrot soup
  • Optional toppings for this fall carrot soup recipe
  • The process to make this easy carrot soup recipe
  • How to make the crispy carrot tops
  • Looking for more fall-inspired recipes?

Why use the carrot tops in this carrot soup?

Honestly my first answer is – why not? No need to compost them when they are begging to be added to this vegan carrot soup recipe!

And my second answer is – they make such a great, healthy, textural addition. Carrot tops are small, light and perfect for crisping up in the oven. Compared to your other greens options, they really can’t be beat.

Ingredients you will need for this vegan carrot soup

Simple ingredients = simple recipe. Here is everything you need for this one!

  • 450 grams raw carrots with tops on, about 3 cups chopped
  • 350 gram yellow onion one very large one, peeled
  • 1 medium fresno pepper or jalapeño
  • 7 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp rosemary, sage, thyme
  • 1/4 tsp red pepper flakes
  • salt to taste
  • 2 cups plant-based milk of choice, unflavored

For the carrot tops

  • 1 tsp white wine vinegar
  • 1 tsp olive oil
  • salt and pepper to taste

Optional toppings for this fall carrot soup recipe

I have numerous favorite toppings for this, but here are a few I recommend:

  • 1 tbsp sun dried tomato pesto
  • 2 tbsp coconut milk
  • Basil Oil
  • Pepitas
  • Crushed roasted almonds
  • Hot honey

But feel free to get creative and make this your own!

The process to make this easy carrot soup recipe

The instructions seem long, but that’s all due to the timing and specifics of this recipe. Really you just coat in spices and olive oil, roast, blend and serve! But of course, if you are looking for the nitty-gritty, I always have you covered:

  1. Preheat the oven to 400F.
  2. Remove the carrot tops from the carrots. Peel the carrots (reserve the peels to use for vegetable stock later!) and chop them into 1-2′ pieces. Try to make the pieces roughly all the same size.
  3. Peel the onion and chop it into quarters. Break apart the layers so that the onion is in pieces.
  4. Cut the fresno pepper into quarters and remove the seeds. Peel the garlic cloves.
  5. Add the carrots, onion, garlic and pepper to a bowl and cover with 3 tbsp of olive oil. Add the rosemary, thyme, sage, red pepper flakes and salt and mix with your hands until the vegetables are well coated.
  6. Spread these vegetables on a parchment lined baking sheet and roast at 400F for 20-30 minutes, or until the carrots are fork tender and the onions have a slight char.
  7. When the vegetables are done roasting, add them to a blender with 2 cups of plain plant-based milk. Blend on high until fully smooth. Season with salt and pepper to taste.
  8. To keep the soup warm, pour it into a large pot or dutch oven. Place the pot on a stove at low heat, stir occasionally.
  9. Top the soup with the crispy carrot tops, pesto and coconut milk and serve!

How to make the crispy carrot tops

The carrot tops are the easiest part of the recipe. Just toss them in oil, vinegar and salt and roast! Here’s a step-by-step of the best way to do it:

  1. While the vegetables are roasting, remove the carrot leaves from the carrot stems. Roughly chop them and toss with the olive oil, white wine vinegar and salt and pepper.
  2. Spread the leaves out evenly on a parchment lined baking sheet.
  3. Once the vegetables are done roasting, broil the carrot tops on high for 5 minutes, or until they are crispy. Set these to the side.

Looking for more fall-inspired recipes?

‘Tis the season after all 🙂 Here are a few of my favorites!

Fennel Apple Salad with Torn Bread Crumbs and Fried Sage
This salad is the epitome of fall. It utilities fresh produce, fall flavors and a few small techniques to make a salad filled with texture and flavor.
Check out this recipe
Cauliflower, Scallion and Cranberry Salad
This cauliflower salad is filled with different flavors, textures, sweetness and acidity. The cauliflower itself is blended into couscous style "grain," giving the salad a unique look and delicious consistency, despite all the ingredients still being raw
Check out this recipe
Crispy Sage Fennel Tofu
This breaded and baked tofu is perfect for fall. It is coated in sage, fennel seeds, panko bread crumbs and is the ultimate comfort food. Add it to a warm harvest bowl or a seasonal salad and you'll have fall on a plate.
Check out this recipe

And that’s it for this carrot soup recipe! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Vegan Carrot Top Soup

This soup uses allllll of the carrot, including the tops to make a crispy, delicious topping for this creamy delicious fall staple soup.
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:40 minutes mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: carrots, gluten free, soup, vegan
Servings: 6 servings

Ingredients

  • 450 grams raw carrots with tops on, about 3 cups chopped
  • 350 gram yellow onion one very large one, peeled
  • 1 medium fresno pepper or jalapeño
  • 7 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp rosemary, sage, thyme
  • 1/4 tsp red pepper flakes
  • salt to taste
  • 2 cups plant-based milk of choice unflavored

For the carrot tops

  • 1 tsp white wine vinegar
  • 1 tsp olive oil
  • salt and pepper to taste

Optional toppings

  • 1 tbsp sun dried tomato pesto
  • 2 tbsp coconut milk

Instructions

  • Preheat the oven to 400F.
  • Remove the carrot tops from the carrots. Peel the carrots (reserve the peels to use for vegetable stock later!) and chop them into 1-2' pieces. Try to make the pieces roughly all the same size.
  • Peel the onion and chop it into quarters. Break apart the layers so that the onion is in pieces.
  • Cut the fresno pepper into quarters and remove the seeds. Peel the garlic cloves.
  • Add the carrots, onion, garlic and pepper to a bowl and cover with 3 tbsp of olive oil. Add the rosemary, thyme, sage, red pepper flakes and salt and mix with your hands until the vegetables are well coated.
  • Spread these vegetables on a parchment lined baking sheet and roast at 400F for 20-30 minutes, or until the carrots are fork tender and the onions have a slight char.
  • While those vegetables are roasting, remove the carrot leaves from the carrot stems. Roughly chop them and toss with the olive oil, white wine vinegar and salt and pepper.
  • Spread the leaves out evenly on a parchment lined baking sheet.
  • Once the vegetables are done roasting, broil the carrot tops on high for 5 minutes, or until they are crispy. Set these to the side.
  • When the vegetables are done roasting, add them to a blender with 2 cups of plain plant-based milk. Blend on high until fully smooth. Season with salt and pepper to taste.
  • To keep the soup warm, pour it into a large pot or dutch oven. Place the pot on a stove at low heat, stir occasionally.
  • Top the soup with the crispy carrot tops, pesto and coconut milk and serve!

Posted In: Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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