A delightful and healthy soup combining quinoa and carrot leaves for a unique and flavorful dish.
Heat the olive oil in the pot over medium heat.
Using light olive oil ensures a mild flavor that won't overpower the soup.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Stir in the quinoa and cook for 2 minutes to toast it slightly.
Toasting quinoa enhances its nutty flavor.
Pour in the vegetable broth and bring to a boil.
Ensure the broth is well-seasoned for a flavorful soup.
Add the chopped carrots and reduce the heat to a simmer.
Cut the carrots into even pieces for uniform cooking.
Stir in the carrot leaves and cook for an additional 5 minutes.
Add the carrot leaves towards the end to retain their vibrant color and nutrients.
Season with sea salt and black pepper to taste.
Taste the soup before seasoning to avoid over-salting.
Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or cilantro makes a great garnish for added freshness.
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