I know what you are thinking, carrot tops?? I can eat those? It may sound crazy, but carrot tops make the best vegetable broth! So tasty and nutritious.
And the best part? It’s a great way to use up some of those beautiful carrot tops that we hate to throw in the compost bin. Try this simple recipe to make carrot top vegetable broth and let me know what you think in the comment section!
Not sure how to thin your carrots? Check out this post.
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Clean
Spray the carrots off outside to get rid of most of the dirt and mud. Bring inside and wash thoroughly.
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Scrub up the carrots and make a nice cream sauce with fresh dill to serve over the steamed carrots. Check out my 5 minute cream reduction recipe here. Baby carrots and fresh dill is what gardening is all about!
OXO Good Grips Vegetable Brush
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Trim
Cut the carrots off the tops and clean up any yellowed or wilted tops.
Simmer
Place a large stock pot with a heavy bottom on the stove and fill it with fresh water – you can use tap or bottled, depending on your preference. This is what will make the soup stock, so make sure you use the cold tap water and not hot.
Add the carrot tops, bay leaves, salt, and any other seasonings, such as garlic scapes or cloves or herbs. Cover and simmer for one hour. It’s that easy!
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Strain
Strain your broth into a large bowl, then transfer the broth to the storage containers.
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Cool
Cool on the counter and then store in the fridge, make soup, or freeze for later. Don’t forget to label them with the date and contents. This way you can use up the oldest ones first.
This is one of the simplest broths I have made. It is great as a refreshing hot drink too! Let me know what you think in the comment section!
Carrot Top Vegetable Broth
Equipment
- Stock pot
Ingredients
- 1 bunch carrot tops as many as you wish to use
- water to cover
- 4 bay leaves
- salt to taste – add in small amounts and taste once it has simmered for a while
Instructions
- Clean carrot tops
- Add to pot and cover with water
- Add bay leaves and small amount of salt
- Simmer for one hour or until broth is golden
- Taste and add salt if needed
