Carrot Pulp Soup

Zero Waste Cooking Initiative

Carrot Pulp Soup

Ingredients

4-5 cups carrot pulp

1 large white or yellow onion 4-5 stalks of cilantro

1.5-2 cups of water

0.5 cup whipping cream 4 tbsp safflower or olive oil

2 tsp ground coriander

1 tbsp mix of dried sage, mint, thyme, basil, and oregano

salt (0.5 tsp) to taste

Directions

1. Heat oil in a deep pan, lightly fry the chopped onions; then add the ground coriander and the dried herbs. Stir for another 3-4 minute until the onions are translucent.

2. Add the carrot pulps, mix well for 5 minutes, then gradually add water until desired consistency is reached. Add some salt and bring to boil. Turn down the heat, and let it simmer for about 30-35 minutes.

3. Remove from the heat, and blend everything either in a blender, or with a hand blender in the pot. Return the soup to the pot (if using a regular blender), then add cream. Mix carefully everything, taste and adjust salt/seasoning as desired. Reheat and slowly mix for 5 minutes.

4. Garnish with chopped cilantro just before serving and enjoy.

Tips

The herbs can be adjusted accordingly, but sage and oregano are the main flavor components. Rosemary can be added for flavor addition during fall season.

Coconut milk can be used instead of water for creamier texture, and minus whipped cream - also would make it vegan.

For step 3, careful not to overdo it with salt since carrots are sweet and the soup is still hot.

If you like chunkier version, blending step can be skipped.

This soup freezes well for up to 3 months, in this case add the cream when reheated, before serving it.

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