No more tossing those frilly green carrot tops in the trash. Here’s how you can turn those lovely green carrot tops into something to dress up the carrots they came with.
About Anna Thomas
Anna Thomas wrote The Vegetarian Epicure in 1973 while a graduate student at UCLA. It became a phenomenal success, is widely acknowledged as the book that brought pleasure to vegetarians cuisine, and, together with The Vegetarian Epicure, Book Two (1978) and The New Vegetarian Epicure (1996), has created a devoted following. Anna writes, cooks, and hikes in the Ojai Valley in California. @annathomascooks
Creamy Potato and Roasted Garlic Soup
This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.