There are plenty of recipes around for nutritious carrot soup, but this one, based on a renowned chef’s classic recipe, adds healthy fish and Asian flavors for a fresh remix worthy of a trendy high-end restaurant.
If you have a juicer – great! If not, a blender and a strainer will do the trick (see how-to below). Substitute lemon zest and arugula for lemongrass, cod or halibut (from Wild Alaska Salmon & Seafood) for haddock, and ramen noodles for somen, and you won’t even have to search for any hard-to-find ingredients.
Somen Noodles and Haddock in Lemongrass-Carrot Broth
recipe by Alexandra Stafford for Food 52
- 1 1/2 cups fresh carrot juice
- 2 stalks lemongrass*
- 2 tablespoons butter
- 1 1/2 limes, juiced
- 1 small chile, such as serrano, minced
- 1 lb. flaky white fish, such as haddock (or cod, halibut)
- 1 teaspoon olive oil
- Pinch salt
- Small handful cilantro, roughly chopped
- 1-2 bundles somen noodles, about 4 ounces (or ramen)
- Hot sauce such as Sriracha, optional
- Make the broth: Juice carrots and measure 1 1/2 cups juice. Trim lemongrass stalks to expose their tender inner core. Use a heavy skillet or saucepan and give them a good whack — this will help the mincing process. Mince 3 teaspoons. Combine carrot juice, lemongrass, butter, lime juice, and chile, and bring to a simmer over low heat, stirring frequently.
- Bring a small pot of water to a boil. Preheat your broiler to high. Rub fish on both sides with olive oil. Season with salt. Place fish on broiling pan or cooling rack set on rimmed baking sheet and broil for five minutes, just until it begins to flake. Remove from oven and set aside.
- Boil somen noodles for 3 minutes. Drain, then divide among 4 bowls. Break the fish apart and divide among the four bowls. Scatter cilantro into each bowl. Ladle hot broth into each bowl. Serve with both chopsticks and spoons, passing more lime on the side if desired. Add Sriracha if you like more heat. Makes 4 servings.
*Cook’s Note: When you need a substitute for lemongrass, one lemon is equivalent to two stalks of lemongrass. This won’t replicate the herbal flavor, so to get that, add some arugula. A good proportion to use is two teaspoons of lemon zest combined with two arugula leaves to substitute for the flavor of two stalks of lemongrass.
If you have a juicer, you probably already know how to juice carrots. But if you don’t, you can still make carrot juice for the broth using a blender.
How to Juice Carrots in a Blender
- 4 cups organic carrots, roughly chopped
- 1/4 to 1/2 cup cold filtered water, if needed
- Blend the carrots: Add half the carrots to a blender. Blend until all big chunks are gone. Add the remaining carrots, blend until no more chunks remain, add the water if needed to get the blender moving. Note: you may be able to add all of the carrots at once if using a really high-speed blender. For a medium quality blender doing half at a time works best.
- Strain the juice: Place a thin kitchen tea towel*** over a large fine mesh strainer that is fitted over a large mixing bowl. Gather all corners of the towel and squeeze out the juice as best as you can. Discard the carrot pulp or use to make muffins. Makes about 2 cups.
Healthy Carrot Juice Pulp Muffins
recipe from Love to be in the Kitchen
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup honey
- 1 egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup carrot pulp (or 1 cup finely shredded carrots)
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
- Stir ingredients together until just combined. (Don’t over mix).
- Fold in the juice pulp (or shredded carrots) just until combined (again don’t overmix).
- Divide batter evenly among the muffin tin. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
- Remove to a wire rack to cool completely.
Keep muffins in an airtight container for 2-3 days or freeze.