Do you wonder what to do with those leftovers or scraps from your cooking? A soup is a great catchall but that does not mean it is a garbage soup. I probably should not use that G-word in a food blog. What I am trying to say is that you can use soup to put in all different types of leftovers. To me, though, these ingredients need to have some relationship to one another. It is not just throwing everything in the pot. This Curry Carrot Soup recipe is a minimalist example this principle.
This Curry Carrot Soup is an example of using the scraps brought about by using my spiralizer. Now all the scraps were carrots. When using the spiralizer, as you push the vegetable through the knife part of the tool, it leaves behind the center core of the vegetable and the very end of it. I am sorry to admit that I have often just thrown out these scraps. I do not like to waste food. I love leftovers. I eat them for days. My wife calls me a human garbage can (there is that word again). So I make a commitment to you here, in this post, to make an honest effort to use my food remnants better and more often.
This Curry Carrot Soup was so easy to put together. Take the carrot scraps and throw in a pot with vegetable stock. Cook the carrots until they are soft. Add madras curry powder and turmeric and let the flavors meld together. That’s it! I had a tasty soup in no more than one half hour.
- 4 – 6 carrots
- 2 cups vegetable stock
- 2 tablespoons madras curry powder
- 2 teaspoons turmeric
- Take the carrot remnants and place in a pot with the vegetable stock.
- Cook for 10 minutes to soften.
- Add the curry and turmeric and cook for 10 more minutes.
- Check for spice level.
- Puree the mixture in a blender.
- Return to the pot and cook for 5 more minutes.
- Serve and enjoy!
The carrot ends.
All the ingredients in the pot.
The final plated soup.