Carrot top soup with fresh cheese and roasted peanuts


  • 2 bunches of carrot tops
  • 2 yellow onions
  • 4 medium potatoes
  • 4 tablespoon(s) of walnut oil
  • 2 teaspoon(s) of turmeric
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) of coriander
  • 150 cl of vegetable broth
  • 3 slices of stale bread
  • 1 clove of garlic
  • 50 g peanuts
  • 250 g of fresh cheese (fresh goat cheese)


  1. Wash and dry the carrot tops, then roughly chop them. Peel and chop the onions. Peel and cut the potatoes into cubes. In a saucepan, heat 2 tbsp. tablespoon of walnut oil, brown the onions with the spices for 5 minutes. Add the tops and potato cubes, cook again for 5 minutes. Pour in the broth and cook over medium heat for 25 minutes.

  2. Meanwhile, rub the bread slices with the garlic clove, then cut them into cubes. Drizzle them with the remaining oil and fry them in the pan for 5 minutes with the peanuts until the croutons are golden and crispy.

  3. Once the vegetables are cooked, put the soup in a hand blender, then add the diced fresh cheese. Adjust the seasoning with salt and freshly ground pepper. Serve with the croutons and sprinkle with peanuts.

Similar Posts