PrintCreamy Carrot Green Soup
Highly nutritive, rich in protein, minerals and vitamins, carrot greens contain 6 times the vitamin C of the root and are a great source of potassium and calcium.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, peeled and cut into small dice (about 1 cup)
- 1 medium potato, diced
- 1 cup roasted cashews
- 3 cloves of garlic, smashed and peeled
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1 cup white wine
- 4 tablespoons nutritional yeast
- 3 – 4 cups homemade or low-sodium store bought vegetable stock
- 1 large bunch carrot greens (tops)
- 5 tablespoons vegan butter
- 2 tablespoons lemon juice
- Fresh herbs (basil, dill, cilantro), chopped, for garnish
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onion, potato, cashews, and garlic. Saute about 5 minutes. Season with salt and pepper.
- Add white wine and nutritional yeast. Cook wine down for another 5 minutes.
- Pour in stock, and bring to a low boil. Reduce to a simmer and cook for 10 minutes, stirring fairly often, to cook potatoes and thicken the liquid.
- While cooking base, wash carrot greens well and strip leaves from tough stems (discard stems). Spin leaves or pat with a towel to remove excess liquid.
- Add carrot greens to simmering broth potato mixture. Allow to cook down and simmer for 5 minutes.
- Working in batches (do not fill more than halfway), transfer soup to a blender and puree until smooth.
- Add vegan butter and lemon juice to blender and pulse to combine. Taste and adjust seasonings
- Serve soup garnished with fresh herbs and a drizzle of olive oil.