Potato Soup with Carrot Tops

Potato Soup with Carrot Tops

Adding finely chopped carrot tops and a splash of lemon elevates any potato soup recipe!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 1 small onion chopped
  • 1 tbsp avocado oil
  • 3 lbs potatoes cut in bite-size pieces
  • 2 carrots sliced
  • 1 15-oz can dark red kidney beans drained and rinsed
  • 1 bunch carrot tops rinsed and yellow bits removed
  • 2 cloves garlic minced
  • 1 lemon juiced
  • salt and pepper to taste


  • Saute onion in oil (or water for fat-free version) in a large stock pot until soft.
  • To the same pan, add the cut potatoes, carrots, and just enough water to barely cover them. Add salt to taste. Bring to a boil and simmer until potatoes are soft.
  • Break up potatoes with a potato masher. Add the kidney beans, carrot tops, and garlic. Heat until just heated through and carrot tops are still bright green.
  • Add a splash of lemon, season to taste with salt and pepper. Serve with red pepper flakes if desired for an extra kick

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