When Life Gives You Carrot Tops… Make Carrot Top Soup


  • 6 small to medium carrots with tops and roots
  • 2 tablespoons butter
  • 3 tablespoons white rice
  • 2 large leeks, white parts only
  • 2 thyme or lemon thyme sprigs
  • 2 tablespoons chopped dill, parsley, or celery leaves
  • salt and freshly ground pepper
  • 6 cups vegetable stock, chicken stock, or water


Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.



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