1 bunch carrots, the tops and roots
2 tablespoons unsalted butter
3 tablespoons brown rice
2 larger leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, celery leaves, or lovage
sea salt and freshly ground black pepper
6 cups vegetable stock, or light chicken stock (click for vegetable stock recipe)
- Pull or pluck away the lacy leaves of the carrot greens off their stems. You should have 2-3 cups, loosely packed. Wash then chop finely. Grate the carrots, or if you want a more refined looking soup, finely chop them.
- Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, season with 1½ teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 18-20 minutes.
- Taste for salt, season with pepper, and serve.