Carrot Soup with Carrot Green Salsa Verde


Whole animal cooking has gained a lot of ground in the past ten years. There is less talk of whole vegetable cooking—using the normally discarded greens or roots of the plant. This soup is a perfect way to utilize the whole plant. The greens are bright and astringent balancing the creamy nature of blended carrot roots. The greens can also be replaced with parsley, cilantro, arugula or basil. It will taste different but still great.

This cream-less soup relies on the starches in the carrots themselves to create the texture. Because this soup is dairy free, it freezes well, so feel free to scale it up and save some for a mid-week dinner.

  • 1 lb carrots, cut into chunks
  • 1 tsp cumin seed
  • ½ tsp coriander seed
  • 1 onion, sliced thinly
  • 5 C water or chicken stock
  • 1 C carrot greens
  • ½ C olive oil
  • 1 fresh chili
  • 1 tsp salt
  • 1 lemon, juice and zest
  1. In a large pot heat a glug of neutral oil until just smoking
  2. Add the cumin and coriander seed and toast until fragrant
  3. When the seeds start to pop, reduce the heat add the onions to cool the pan and keep the seeds from burning
  4. Sweat the onions until tender
  5. Add the carrots and liquid
  6. Bring to a boil and then reduce to a simmer and cook until carrots are very tender
  7. Blend until creamy
  8. Blend the carrot greens, olive oil, chili, salt, and lemon in a blender until the same texture as pesto
  9. Garnish the soup with a streak of salsa verde and a dollop of sour cream if desired