Thai Ginger-Curry Carrot Pulp Soup

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Contributed by Robin Nevitt from Washington

 

thai-ginger-carrot-curry

 

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.

 

Share what YOU do with YOUR Juicer Pulp.

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About Sara Ding

Sara Ding is the founder of Juicing-for-Health.com. She is a certified Wellness Health Coach, Nutritional Consultant and a Detox Specialist. She helps busy men and women identify their health issues at the root cause, in order to eliminate the problems for optimum physical/mental health and wellbeing.

Comments

  1. 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.

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