Sweet potato – Carrot pulp soup

I’ve had the pulp (2 cups) from grated carrots in the freezer for about 3 months. I also had about 1 cup of scallions frozen. When I made my juice yesterday, I got 2 cups of of sweet potato pulp (plus 1 carrot, 1 cored apple, and 1 celery stalk). I keep looking at the Thai Infused Vegetable Broths recipes on Join the Reboot, and thought, “why not!” Except that I don’t have those ingredients, so I decided to use what I had.

Boil 8 cups of water
Add 1 TBS of minced garlic
Add the heart of the celery stalks (anything 4″ or less, unchopped – just drop it in the pot)
Turn the burner to lowest setting
2 cups carrot pulp
2 cups sweet potato pulp
1 cup diced scallions
1 TBS ground cinnamon
1 TBS ground ginger
1 TBS turmeric

Simmer for 2 hours, and strain through a fine-mesh colander. I made a repeat of the juice I had yesterday about 1 hour before the broth was finished. It was only 20oz, and I only added 1/2 the water, so there was definitely room in the jug for more! When the broth reached room temperature, I added it to the jug, and I have now have a full jug of juice for tomorrow. Delicious!


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