- 2 tablespoons coconut oil
- 2 cups chopped carrots
- 3 stalks celery with leaves, chopped
- 1 white onion, sliced
- 3 cloves garlic, minced
- 3 whole star anise pods
- 6 1/3 cups vegetable broth
- 1/2 cup stemmed and chopped carrot tops
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- salt and ground black pepper to taste (optional)
- 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.
- 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.
05/23/2018
recipepes.com
Vegan Carrot-Top Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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