Carrot Tops Soup with Bone Broth and Ginger
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.
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.