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Vegan Carrot-Top Vegetable Soup

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1 made it  |  0 reviews   |  1 photos

"A great soup during the harvest season. My daughter devoured this soup!"
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40 m servings 162
Original recipe yields 4 servings


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  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.
  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.


  • Cook's Notes:
  • You can add chicken, turkey, beans, rice or serve topped with grated cheese. If adding rice, add the rice once the broth has come a boil and add the greens when the rice is almost cooked through.
  • Adjust the liquid should you prefer a clearer soup or leave as is for a more dense soup.

Nutrition Facts

Per Serving: 162 calories; 8 20.4 3.3 0 849 Full nutrition

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