Here ' s a Sampling of Justine ' s Delicious Offerings .
Vegan Carrot Top Soup
Serves : 6 INGREDIENTS :
• 450 grams raw carrots with tops on , about 3 cups chopped
• 350 gram yellow onion one very large one , peeled
• 1 medium fresno pepper or jalapeño
• 7 cloves garlic
• 3 Tbsp . extra virgin olive oil
• ½ Tbsp . rosemary , sage , thyme
• ¼ tsp . red pepper flakes
• salt to taste
• 2 cups plant-based milk of choice unflavored
FOR THE CARROT TOPS :
• 1 tsp . white wine vinegar
• 1 tsp . olive oil
• salt and pepper to taste
OPTIONAL TOPPINGS :
• 1 Tbsp . sun dried tomato pesto
• 2 Tbsp . coconut milk
PREPARATION : Preheat the oven to 400F . Remove the carrot tops from the carrots . Peel the carrots ( reserve the peels to use for vegetable stock later !) and chop them into 1 to 2 ' pieces . Try to make the pieces roughly all the same size . Peel the onion and chop it into quarters . Break apart the layers so that the onion is in pieces .
Cut the fresno pepper into quarters and remove the seeds . Peel the garlic cloves . Add the carrots , onion , garlic and pepper to a bowl and cover with 3 tbsp . of olive oil . Add the rosemary , thyme , sage , red pepper flakes and salt and mix with your hands until the vegetables are well coated . Spread these vegetables on a parchment lined baking sheet and roast at 400F for 20-30 minutes , or until the carrots are fork tender and the onions have a slight char . While those vegetables are roasting , remove the carrot leaves from the carrot stems . Roughly chop them and toss with the olive oil , white wine vinegar and salt and pepper . Spread the leaves out evenly on a parchment lined baking sheet . Once the vegetables are done roasting , broil the carrot tops on high for 5 minutes , or until they are crispy . Set these to the side . When the vegetables are done roasting , add them to a blender with 2 cups of plain plant-based milk . Blend on high until fully smooth . Season with salt and pepper to taste . To keep the soup warm , pour it into a large pot or dutch oven . Place the pot on a stove at low heat , stir occasionally .
Top the soup with the crispy carrot tops , pesto and coconut milk and serve ! 42 Vol 42 • Extraordinary Health ™