Thai Ginger-Curry Carrot Pulp Soup
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Contributed by Robin Nevitt from Washington
I sauté a large onion with a tablespoon of both fresh ginger and garlic. I add 4 cups of carrot pulp from my juicer and generously cover with either vegetable or chicken stock and simmer for 1/2 hour.
Using my blender I remove half the soup and puree till smooth and add back into the rest of the soup (leaves smooth soup with bits of texture!).
I then add one large can of coconut milk, 2 tablespoons of red curry paste and 1/4 cup of finely chopped cilantro. Continue to cook for additional 15 minutes and season to taste with salt and pepper.
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Wonderful, just what I needed to use up my carrot pulp!
This sounds WONDERFUL! I just bought a jar of red curry paste yesterday and wasn’t sure why. Well, now I know! Carrots in my breakfast juice tomorrow–soup for supper! Thank you! I just stumbled upon your site today–digging it.