Carrot Juice Pulp Soup using the leftover juice pulp from a 5 lb bag of carrots. It’s more than okay if you have some ginger, apple, or burdock root …whatever you juiced with your carrots too – as long as it’s 90% carrots. Store your carrot pulp in the fridge until you juice 5 lbs carrots. That’s two days of juicing carrots for Mark and I. We actually rarely drink carrot juice, but we had it a lot recently since I didn’t make it to the store to buy more greens. After that, we just drank more carrot juices so I could get this recipe down. I didn’t want it to end up in my dark hole of drafted recipes. 🙂
This soup is thick and creamy. It’s not over the top flavorful like regular carrot soup would be using all whole carrots of course (although you still need to use a few whole carrots for flavor), but it’s still delicious and stretches your dollar in the kitchen.
One of you shared with me that you add your carrot pulp to salads, so that’s always an option for leftover carrot pulp too!
Carrot pulp is going to vary in wetness depending on what juicer you use. You may need to doctor up the spices at the end, but this a good base recipe to work with. If you are feeling spicy, add a bit of cayenne for some kick. If you want some extra warmth, add a shake of nutmeg.
Carrot Juice Pulp Soup
Makes a huge pot. Less cooking the next few days…
Ingredients
- 1 inch chunk ginger, finely chopped
- 1 large yellow onion, diced
- 3 large garlic cloves, finely chopped
- carrot pulp from a 5lb bag
- 3 large whole carrots, chopped
- 1 heaping TBSP cumin, more to taste at end
- 1.5 tsp garam masala, or curry powder or both!
- 2 cans full fat coconut milk or 1 can plus 2 TBSP coconut butter
- sea salt & ground pepper to taste
Method
In a large pot, sauté onion, ginger, and garlic in a little bit of water until the onion softens. Now add in the carrot pulp from 5 lbs. of juiced carrots, 3 large carrots (coined), 80 oz water, 1 heaping TBSP cumin, and 1.5 tsp garam marsala or curry powder.
Cover and cook over medium or right below depending on your stovetop at a good simmer for 30 minutes. Remove from heat and take the cover off to cool a bit before blending. If you barely wait like I do, just be careful when blending.
Carefully transfer to the blender in batches.* Leave plenty of space for the soup to rise when blended. Blend each batch for a good minute until smooth. Carefully add back to the large pot and stir in 2 cans coconut milk or 1 can with 1-2 TBSP coconut butter, salt and pepper. Taste and adjust any seasonings if desired. Enjoy!
*In the video below, you’ll see how I transferred the non-blended portion to a Pyrex before pouring in the first smooth blended portion. If you don’t need your soup super smooth, you can easily just pour the blended batch right back in with the non-blended soup. When you take more out to blend again, you won’t get out all of the carrot shreds out, so it will a tad thicker consistency, but I enjoyed it that way too! Maybe more? I liked the bit of texture to the soup. It’s personal preference.
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