Vegan Carrot-Top Vegetable Soup

Turn fresh produce from the farmers market into this vegan vegetable soup with the bright flavors of basil, tarragon, and carrot tops.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 162 Calories

Ingredients

• 3 cloves garlic, minced
• 1 pinch salt and ground black pepper to taste
• ¼ cup chopped fresh basil
• 1 tablespoon chopped fresh tarragon
• 2 cups chopped carrots
• 2 tablespoons coconut oil
• 1 white onion, sliced
• 3 whole star anise pods
• 3 stalks celery with leaves, chopped
• 6 ⅓ cups vegetable broth
• ½ cup stemmed and chopped carrot tops

Recipe Instructions

Step 1

Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.

Step 2

Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.