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Carrot Top Soup

December 27, 2009

This week in our winter CSA bin we got some sweet tender carrots with the tops. Bennie has a book about bunnies eating carrot top soup. They all bring their crockeries full of soup to a birthday party. Everytime I read it I start to crave carrot top soup, so I thought I’d try it. The whole family loved it –


1 bunch (approx 6) medium carrots, the tops and the roots

2 Tablespoons unsalted butter

1/4 cup white or brown rice

2 large leeks, white part only

6 cups veg stock or light chicken broth

2 tsp chopped fresh ginger

2 sprigs of fresh thyme

sea salt

black pepper


Pluck the tender leaves of the carrot greens from their stems, wash and chop them finely. Dice carrots, ginger and leeks.

Melt butter in a soup pot. Add carrot tops and carrots, rice, leeks, thyme and ginger. Cook for a few minutes, stirring occasionally. Add broth and season with a few pinches of sea salt.  Bring soup to a boil and simmer until the rice is cooked, about 20 minutes, more or less depending on the type of rice.

Salt and pepper to taste and serve!

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