Carrots have leaves.  Whatsmore they are edible and extremely nutritious.

Just a word of warning.  Obviously when you buy carrots from the supermarket they have usually been at the very least stored chilled, they don't last very long because of this, they are usually a lot bigger than those you get with the tops attached and yet the 'whole' carrots are more expensive.  So you can be sure your carrots will be fresher and will last longer with the greens attached.  However, un;ess you buy organic the greens are the bits above ground that get all the chemical sprays, inspect repellants etc.  So it is really best to buy organic again a little bit more expensive but if you normally throw the tops away then look at it as though you are buying two veg for one. 

The greens taste a lot like parsely and carrot.  They are quite strong and towards bitter and perfect for including in soup, casseroles and other mixed dishes.  You get a lot of top for a carrot.  You can also cook them with other greens as a side dish.  Be sparing with them as their flavour will dominate if left to itself.

The nutritional value of carrots is the stuff that is said to help you see in the dark and gives carrots that lovely orange colout.  Beta carotene which the body converts to Vit A (the eye vit).  So carrots are bursting full of vit A, poassium and antioxidents in the main.  As well as eye  health they are also linked to healthy blood pressure.

So the tops have a few different qualities.  They don't have the same beta carotene but they beat the root hands down for Vit c also providing potassium, vit K and chlorophyl, so excellent for blook purification and health.

Some ideas for using carrot tops:

Whole carrot soup

Make a tea infusion by adding a fwq lwaves , lemon and maple syrup

Pesto using carrot tops instead of basic or half and half

Merely a few ideas but when you get used to them you will find ways to include them into your menus.