Carrot Tops Soup with Bone Broth and Ginger

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This zero-waste soup is made fresh from the garden with carrot tops, garlic scapes, and bone broth, plus a warming hint of ginger. Gut-healthy, budget-friendly, and full of flavor and nutrients, this carrot tops soup makes the perfect summer side dish, and it’s both keto- and paleo-friendly.

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Why You’ll Love this Soup

A zero-waste soup fresh from the garden

This is the perfect recipe for gardeners and anyone who doesn’t like to waste a thing. It features commonly discarded kitchen scraps like carrot tops, garlic scapes, onion greens, and even bone broth made from leftover bones. It’s budget-friendly, nourishing, and zero-waste.

If you’re on a journey toward self-sufficiency and resourcefulness, you might also like my homemade bone meal fertilizer made from bones after making broth, or this natural cleaner made with vinegar and lemon scraps.

If you don’t have a garden, but want to start one, find all my tips and tricks to start your very own vegetable garden on a budget here!

Rich of flavor

Don’t let the “scraps” fool you, this soup is bursting with flavor. The carrot tops add a fresh, hearty note, balanced by the sweetness of carrots and onions, and deepened by bone broth, healthy fats, and seasoning. A hint of ginger brings a warm, slightly exotic kick.

Bone broth and ginger also make this soup rich in collagen and gut-healthy!

If you like the combination of carrots and ginger, also try my gut-healthy fermented carrots and ginger!

Creamy

Thanks to the bone broth and either potato or heavy cream, this soup has a smooth, silky texture rather than being thin or watery like many veggie soups. It’s cozy and comforting, perfect for cool summer evenings or early fall.

Suitable for different dietary needs

This soup fits many dietary needs without sacrificing flavor or texture:

Keto or Primal? Skip the potato and add heavy cream for a lower-carb option.

Dairy-free or Paleo? Use tallow instead of butter and potato for creaminess.

Can be served as a side dish or main course

Serve it as a light side dish with meat, eggs, or fish, or turn it into a one-pot main course by adding shredded chicken for extra protein and nutrients.

Don’t Toss Those Carrots Tops!

If you grow your own food, you know how much time, effort, love, and money it takes. The last thing you want to do is waste any part of it! Carrot tops are not only edible, they’re incredibly versatile. You can use them in soups, sauces, pestos, and stir-fries.

Using thinned-out carrots and tops

Not only can you use the carrot tops from the fully grown carrots you harvest at the end of the season, but you can also use the tender young carrots and greens you thin out early in the season. These baby carrots are sweet and flavorful, and their tops are just as delicious and nutritious. It’s a great way to practice zero-waste gardening and get the most from every plant.

Tip: I like to let my carrots grow a few inches before thinning so I can harvest “baby carrots” instead of just discarding seedlings. These tiny carrots are perfect raw (your kids will fight over them!) or in soups like this one.

Carrot Tops FAQs

Can you eat carrot tops?

Yes, carrot tops are edible and can be incorporated in a variety of recipes. See next question below for benefits and risks.

Are carrot tops good for you?

Carrot tops contain many essential nutrients that are good for your health, including vitamins A, C, K, potassium, calcium, fiber, anti oxidants and phytonutrients. They are believed to help improve digestion, bone health, regulate blood pressure, aid detoxification, and reduce inflammation.

However, like every leafy green, carrot tops also contain anti-nutrients such as alkaloids, furanocoumarins, and oxalates. When consumed cooked, in reasonable amounts, and occasionally, carrot tops are considered safe to eat, and beneficial. However, people with certain conditions like liver disease, kidney stones, or those on blood thinners, or with photo-sensitivity should exercise particular caution. Cooking destroys a considerable amount of anti-nutrients, and carrot tops shouldn’t be consumed raw in large amounts.

Carrot tops also contain large amount of fiber such as cellulose, which can support gut health, but can be hard to digest for some people.

What do carrot tops taste like?

Carrot tops have a fresh and hearty flavor, with just a hint of bitterness. They somehow resemble parsley and celery, but have a hint of carrot sweetness as well.

Can carrot tops clean your teeth?

Yes! You can rub the greens directly on your teeth for a quick polish, a quirky but traditional way to clean naturally.

What are the best uses for carrot tops?

As we’ve seen above, carrot tops can be used in the kitchen to make or add to soups, stocks, stews, saute greens, or other recipes. Finely chopped, they can also be used as a herb substitute instead of parsley or cilantro. Carrot tops can also be fed to backyard animals like chickens, rabbits, ducks, goats and pigs, or be composted and add back to the garden as a fertilizer.

How do I store and keep carrot tops fresh?

Store them in a bag, wrapped in a paper towel to keep them from going soggy. Replace the paper towel every few days to extend freshness. You can also freeze cleaned, chopped carrot tops in a zip-top bag for soups and broths later on.

Ingredients for This Carrot Tops Soup

Carrot tops. Use fresh carrot tops from your harvest, or even from thinning out your garden carrots. Wash them thoroughly to remove dirt and soil. Coarsely chop the greens, using only the leafy parts and discarding the tougher stalks.

Bone broth. Use homemade bone broth (find my Instant Pot recipe here), or a good-quality store-bought version like Fire & Kettle. If you don’t have bone broth, you can use water, but your soup will be lighter and less nutrient-dense.

Carrots. They add body and a hint of sweetness. Use fresh carrots, or the baby carrots attached to thinned-out tops. Just remove the greens and scrub the roots well.

Potatoes (optional). For a naturally creamy texture without dairy, add a small potato. This makes the soup paleo-friendly and dairy-free. Omit if keeping the soup very low-carb or keto.

Onion. One small red or sweet onion adds gentle flavor and sweetness to this soup.

Butter, ghee, or tallow. Use your favorite cooking fat to boost flavor and add healthy fats to this soup.

Garlic or garlic scapes. Garlic scapes are ideal for this no-waste garden soup, offering a subtle garlicky flavor. If unavailable, use a few cloves of fresh garlic.

Ginger. Adds gentle warmth and a hint of spice that complements the carrots and greens. Use 1 teaspoon of fresh grated ginger or ¼ to ½ teaspoon dried.

Salt. A must for every recipe. I love using Redmond Real Salt for its unique health benefits and flavor.

Black pepper (optional). Add a touch of heat and enhances overall flavor.

Green onion or onion greens. Chopped green onions, or the fresh green tops of onions or shallots, add brightness and stay on theme with the no-waste, garden-to-table spirit.

Heavy cream (optional). Blend in a bit of heavy cream for added richness and creaminess, especially if you’re skipping the potatoes and want to keep the soup low-carb and keto-friendly.

Parmesan cheese (optional). If desired, sprinkle grated parmesan on top before serving for an extra savory finish.

Olive oil (optional). You can also serve this soup with a drizzle of olive oil for extra richness.

Tools You May Need

Peeler, knife(s) and cutting board to prep veggies.

Large pot with a lid (stainless steel or dutch oven work best).

Immersion blender or food processor.

How to Make this Carrot Tops Soup

Step 1: Prepare and gather all your ingredients. Clean, peel, and wash all vegetables, then chop them as needed. Grate the ginger.

Step 2: In a large pot, heat 1–2 tablespoons of butter, ghee, or tallow over medium-high heat.

Step 3: Add one chopped onion, 1 teaspoon grated ginger, chopped garlic or garlic scapes, plus salt and pepper. Sauté for a few minutes, until the onion begins to soften.

Step 4: Add the chopped carrots and potatoes (if using). Stir and sauté for another few minutes to bring out their flavor.

Step 5: Add 5-6 cups of chopped carrot tops and pour in 4 cups of bone broth. Stir everything together, cover with a lid, and bring to a gentle simmer.

Step 6: Reduce the heat to low and let the soup simmer, covered, for about 20 minutes.

Step 7: Remove the lid, stir in 3 tablespoons of chopped green onions, and continue simmering uncovered for another 15–20 minutes, until the vegetables are soft and the broth has reduced slightly.

Step 8: Remove from heat and blend using an immersion blender, or carefully transfer to a food processor or blender. If desired, add ½ cup of heavy cream and blend until smooth and creamy.

Step 9: Serve warm, topped with grated parmesan cheese (optional), or garnished with extra carrot tops or green onions, or a drizzle of olive oil.

If you try this soup, let me know how you liked it! Drop a comment below, and don’t forget to leave a 5-star review if you loved this recipe.

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Printable Recipe Card

Carrot Tops Soup with Bone Broth and Ginger

Marta Miatta

This zero-waste soup is made fresh from the garden with carrot tops, garlic scapes, and bone broth, plus a warming hint of ginger. Gut-healthy, budget-friendly, and full of flavor and nutrients, this carrot tops soup makes the perfect summer side dish, and it’s both keto- and paleo-friendly.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Side Dish, Soup

Cuisine Traditional

Servings 6

Calories 120 kcal

Equipment

• Peeler, knife(s) and cutting board.
• Large pot with a lid.
• immersion blender or food processor

Ingredients

  

• 5-6 cups carrot tops cleaned and chopped
• 3 cups bone broth
• 2-3 (~200 grams) carrots chopped
• 2 (~200 grams) potatoes chopped (optional, see notes)
• 1 onion chopped
• 1-2 tbsp butter, ghee, or tallow
• 2-3 cloves garlic or 3-4 garlic scapes chopped
• 1 tsp ginger grated
• 1 tsp sea salt
• 1/2 tsp black pepper optional
• 3 tbsp green onions or onion greens chopped
• 1/2 cup heavy cream optional, see notes
• Parmesan cheese optional

Instructions

 

• Prepare and gather all your ingredients. Clean, peel, and wash all vegetables, then chop them as needed. Grate the ginger.
• In a large pot, heat butter, ghee, or tallow over medium-high heat.
• Add chopped onion, grated ginger, chopped garlic or garlic scapes, plus salt and pepper. Sauté for a few minutes, until the onion begins to soften.
• Add the chopped carrots and potatoes (if using). Stir and sauté for another few minutes to bring out their flavor.
• Add the chopped carrot tops and pour in the bone broth. Stir everything together, cover with a lid, and bring to a gentle simmer.
• Reduce the heat to low and let the soup simmer, covered, for about 20 minutes.
• Remove the lid, stir in chopped green onions, and continue simmering uncovered for another 15–20 minutes, until the vegetables are soft and the broth has reduced slightly.
• Remove from heat and blend using an immersion blender, or carefully transfer to a food processor or blender. If desired, add heavy cream and blend until smooth and creamy.
• Serve warm, topped with grated parmesan cheese (optional), or garnished with extra carrot tops or green onions, or a drizzle of olive oil.

Notes

Use fresh carrot tops from your harvest, or even from thinning out your garden carrots. Wash them thoroughly to remove dirt and soil. Coarsely chop the greens, using only the leafy parts and discarding the tougher stalks. If using the “baby carrots” attached to thinned-out tops, just remove the greens and scrub the roots well before cooking.

For added creaminess, use potatoes for a dairy-free, paleo-friendly version, or add heavy cream to keep this soup low-carb, keto- and Primal-friendly. You can also use both potatoes and heavy cream for an extra indulgent soup!

Serve this soup as a side dish, or add some shredded chicken for a nutritious one-pot meal.

Keyword bone broth, carrots, ginger, zero-waste