| Carrot Top Soup
Ingredients:
3 tbsp extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
2-3 Carrots (roots), diced
3 ribs celery, diced
Water
Potatoes
Salt
Pepper
Herbs
Brown rice
Carrot greens, leaves only
I started by sauteing onions, celery, carrots, and garlic with extra virgin olive oil. Do this for about 5 minutes, until the onions are translucent:
Add water, potatoes, and herbs. I used Herbes de Provence and some oregano.
Bring it to a boil and then reduce the heat and let it simmer for a while. I also put 3/4 c. brown rice into the rice cooker so I could add it to the soup at the end. You can also just toss your rice into the soup and let it cook there.
Then I separated the carrot leaves from the stems.
Eat this
Compost this
When the rice is ready, add it to the soup. The soup's ready to go as soon as the potatoes are soft and the rice is ready, but you can keep it on low heat for as long as you want. When you're ready to eat, add the carrot leaves. I put them in my bowl:
Then I ladled the soup on top so it could cook them.
And that's my soup. It was delicious.
Carrot Top Iced Tea
This one's very easy. Put some carrot tops (leaves, stems, and all) into a teapot:
Pour boiling water on top. Let it steep for a few minutes. Then pour it over ice:
As it turned out, I'm not really a fan of carrot top tea. It tastes better if it's ice cold, and it tastes EVEN better with sugar. But I still prefer other types of tea over this one, and I would rather use my carrot tops in soup. My boyfriend liked it OK. |
