A gorgeous bunch of carrots is such a gift!
Now – don’t waste those greens. This soup is delicious and the greens are a great addition. You can use the remaining greens to make pesto, which would be nice as a garnish for this soup.
Ingredients:
1 tablespoon olive oil or canola oil 1/2 cup diced onions or sliced green onions 4 cups water 4 medium carrots, cut into 1/4 inch rounds 1 cup carrots tops washed and finely chopped 2 teaspoons beef bouillon granules (or any vegan bouillon) 1/2 cup quinoa, rinsed Sea salt Fresh ground black pepper
Preparation:
In a large saucepan, sauté the onion in oil until translucent, then add the water, carrots, carrot tops, bouillon and quinoa. Simmer for 20-25 minutes. Season to taste.