Creamy Carrot Soup with Carrot-Top Gremolata

Name: Creamy Carrot Soup with Carrot-Top Gremolata
Ingredients: Carrots, 1 lb (450 g), peeled and sliced; Yellow onion, 1 small, coarsely chopped; Millet or white rice, 3 tablespoons; Millet or white rice, 3 tablespoons; Unsweetened nondairy milk, 1 cup (8 fl oz/240 ml); Dried thyme, 1 teaspoon; Sea salt and freshly ground pepper; Carrot tops or fresh flat-leaf parsley leaves, 1 cup (1 oz/30 g), loosely packed; Carrot tops or fresh flat-leaf parsley leaves, 1 cup (1 oz/30 g), loosely packed; Garlic, 1 clove; Lemon zest, finely grated, 1 tablespoon; Sea salt; Extra-virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Don’t just compost those carrot tops! They have a peppery, parsley-like flavor and are perfect for making a zingy seasoning mixture. Sweet, earthy carrots are one of the most healthful vegetables, and they are also an eminently sustainable crop. This soup is thickened with millet, a gluten-free whole grain that adds fiber and minerals.

Ingredients

Carrots, 1 lb (450 g), peeled and sliced
Yellow onion, 1 small, coarsely chopped

Method

In a large pot, combine the carrots, onion, garlic, millet, and 2 cups (16 fl oz/475 ml) water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and cook until the vegetables and millet are very tender, about 30 minutes.
Transfer the carrot mixture to a blender and secure the lid. Hold the lid down with a folded kitchen towel and blend