Recipe provided by Christina
3 bunches of carrot tops, washed and chopped up
1 brown onion
2 cloves garlic
¼ cup white wine
1/2 tsp chili flake
1 Tbl butter or extra virgin olive oil
Salt and pepper to taste
3 carrots washed
Salt and pepper
Dice onion and mince garlic. Heat up a medium size pot to medium heat. Add butter or olive oil and add the onions and garlic. Add a table spoon of water and a pinch of salt and cover with a lid. Lower the heat to medium low and let the onions and garlic sweat until translucent. Stir every 5 minutes.
Add the wine, carrot tops and chili flakes. Season with salt and pepper. Stir, and cover with lid. Let the wine slowly steam the carrot tops until they are tender. Stir every 5 minutes.
Once tender, put everything into a high speed blender and add 2 1/2 cups of water or vegetable stock. Blend on high speed until smooth. Season with more salt and pepper
Garnish- Peel the carrot to get ribbons of carrot. Thinly slice the radish. Toss together with salt and pepper. Pour the soup into bowls. Spoon some yogurt on top of the soup and flick your wrist to create a cool design. Place a handful of carrot salad on top. Serve