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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Top Soup Recipe

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This recipe for Carrot Top Soup is from Hedi's Special Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb (340 g) carrots, peeled (see note)

1 1/2 lb (100 g) carrot greens, rinsed clean and patted dry

1 onion, chopped

3 cloves garlic, chopped

2 tbsp (30 ml) olive oil

6 cups (1.5 litres) chicken broth

1/2 cup (100 g) dried brown lentils, rinsed and drained
Directions:
Directions:
On a work surface, cut the carrots into thin slices and finely chop the carrot greens. Set them aside separately.

In a large pot over medium heat, soften the onion and garlic in the oil. Add the carrot slices and cook for 2 minutes. Season with salt and pepper. Add the broth and lentils. Bring to a boil. Cover and let simmer for 25 minutes or until the lentils are tender.

Add the chopped carrot greens and cook for 5 minutes. Adjust the seasoning.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
For this recipe we used an entire bunch of carrots, including the greens. If carrot greens are unavailable, use finely chopped parsley or lettuce.

 

 

 

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