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In this Earth Day–inspired recipe, Mike and Anastassia share a simple, soulful way to cook with care—using the whole carrot, from root to top. It’s a small, thoughtful act that reflects a bigger idea: honoring ingredients fully, wasting less, and letting the season lead.
A simple family recipe that uses ingredients fully, wastes very little, and feels like the start of spring.
Recipe: Spring Carrot Top & White Bean Soup
by Chefs Anastassia and Mike Deuel
Ingredients
- 1 bunch carrots, with tops
- 2 stalks celery, diced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 can white beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Procedure
- Wash the carrots well and separate the tops. Peel only if needed. Dice the carrots and roughly chop the tender carrot tops.
- Heat olive oil in a pot and cook the onion, celery, and carrots until softened. Add garlic and cook briefly.
- Add the beans and stock, then simmer until the vegetables are tender.
- Stir in the chopped carrot tops and cook for 2–3 more minutes.
- Blend partially or fully, depending on the texture you like.
