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a bowl of carrot top soup

Deborah Madison’s Carrot and Carrot-Top Soup

By Karen Olson

Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.

a bowl of carrot soup

Curried Carrot Soup

By Karen Olson

This vibrant and velvety soup is great hot or chilled. Try it with a dollop of Greek yogurt or sour cream on top.

a spoon filled with curry vegetables

Curried Vegetables

By Cary Neff

This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.

a bowl of carrot and cauliflower soupd

Creamy Carrot and Cauliflower Soup

By Karen Bannan

This puréed soup is smooth, creamy and dairy free. If you want a white soup, substitute parsnips for the carrots. If you want to intensify the soup’s color, use orange cauliflower.

blueberry bisque

Blueberry Bisque

By Cary Neff

Try this creamy and refreshing twist on traditional bisque.

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