Left Over Carrot Soup
Hey guys!
I wanted to show a resourceful way to use scraps that we normally throw away, so for this episode I wanted to use the carrot peel I was making into a stock! The other recipe for the salad was equally yum so check it out here.
Ingredients
Left-over Carrot Peel
Chives
Miso Paste
White Onion
Peppercorns
Pepper
Salt
Soy Milk
Plant-based Butter (sunflower)
Tomato Puree
Vegetable Oil
So the easiest thing in the world is to wash and boil your leftover peel for a stock, I literally only used carrots and kept it on a slow boil for about an hour to reduce down and soften.
So firstly, dice your onion. Adding to a hot pan, add peppercorns and white pepper, a drizzle of vegetable oil and your onions. You want to cook these until they almost burn because that sweetness adds depth to the flavor. Add some plant-based butter, your liquid part of your stock, and bring to the boil. Add a tsp of miso paste, add four cups of water, half a cup of soy milk, and 2tsp smoked paprika and 1 tbsp tomato puree. Add the remaining carrots from the stock and start to cook down. Add to a blender and pulse until smooth!
So here we go! The simplest, yummiest miso carrot soup, from leftover scraps you’d normally throw away. Serve with bread and some chives.