Don't just throw them away! The tender tops on your carrots are great in soups! Here's one rendition, based on a recipe from Local Flavors:
1 bunch carrots, the tops and the roots
2 Tbs butter
3 Tbs. white rice
1 bunch purplette onions
2 thyme sprigs
2 Tbs. chopped dill, parsley or celery leaves
sea salt and freshly ground pepper
6 cups veggie stock or chicken stock
- Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots, or chop them finely.
- Melt the butter in a soup pot. Add the carrot tops and carrots, rice, onions, and herbs. Cook for several minutes, turning everthing a few times, then season with 1.5 tsp. salt and add the stock.
- Bring to a boil and simmger until the rice is cooked, 16-18 minutes.
- Taste for salt, season with pepper and serve.