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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

  1. Wash the carrots well and separate the tops. Peel only if needed. Dice the carrots and roughly chop the tender carrot tops.
  2. Heat olive oil in a pot and cook the onion, celery, and carrots until softened. Add garlic and cook briefly.
  3. Add the beans and stock, then simmer until the vegetables are tender.
  4. Stir in the chopped carrot tops and cook for 2–3 more minutes.
  5. Blend partially or fully, depending on the texture you like.

More Recipes by Chefs Mike and Anastassia Deuel