Thai Ginger-Curry Carrot Pulp soup

by Robin Nevitt
(Washington)

I sautee 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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Sara says:

Robin, this sounds like a delicious recipe, something that I could try. How on earth did you think of this? :))

I might make it in a bigger portion, and adding some long beans/okra, potato and eggplant and make it a nice dish to go with steamed rice.

Thanks for sharing!