I got these beautiful sweet nante carrots in my bin this week and decided to make carrot top soup. I created this recipe for a light meal; it can eaily be hefted up with some potatoes, chicken, or white beans. The peppery flavor of the carrot top is the predominate flavor in this soup.
Carrot Top + Barley Soup
3 T. extra virgin olive oil
1 medium red onion, diced
2 stalks celery, chopped
2 medium carrots, chopped (wash and no need to peel)
3+ cloves garlic, sliced
1/2 t. sea salt
1/2 t. fresh ground black pepper
6-7 c. vegetable broth
1/2 c. pearl barley
1+ c. carrot tops, chopped and well washed
fresh grated parmesan cheese, to serve
Cook red onion, celery, carrots, and garlic in olive oil over medium heat until translucent (about 5 minutes). Add broth, barley, and salt + pepper. Keep at low boil for 35 minutes, or until barley is nearly cooked (may need to add more stock/water during this time). Add carrot tops (can include stems, but make sure are well chopped) and cook for an additional 5 minutes. Add grated cheese to serve.