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Jan 12, 2012 12:51 PM

Too much carrot juice!

I just came home with a dozen bottles of organic 100% carrot juice that was given to me. This is way more than I can consume in a reasonable amount of time, especially given that I'm not particularly a fan of the stuff. I do however love carrots.

I've been thinking of turning some of it into carrot soup, but I'm not too sure where to start. Most recipes start with using actual carrots and cooking them till soft followed by blending them. This should make for a thick soup. But when I'm starting with carrot juice, what can I add to give the soup a bit more thickness? I'm also trying to keep this as light as I can (2 lbs down this year, only 28 to go!) so I'd like to avoid loading it up with cream if possible.

I know to start with an onion and some celary finely diced and cooked in a bit of oil, followed by adding the carrot juice, some ginger, and curry powder and some stock concentrate. But where to from there? How can I take this from 'hot carrot water' to a tasty soup?

Or.. I'd be open to any other suggestions to use up all this carrot juice in reasonably healthy and affordable ways.

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  1. Pureed cauliflower is delicious, and I bet that would give you the body you are looking for in the carrot soup.
    You could also use your carrot juice as a base for a chunky vegetable soup. Perhaps add a can of tomato paste and whatever vegetables you have around, some leftover chicken or sausage... Tortellini and / or beans, chunks of white or sweet potato.
    I like your idea of curry. Maybe add some rice to that one.

    1 Reply
    1. re: jmcarthur8

      Caulifower is one of the few veggies on my 'ewwwww' list so I won't be doing that. I hadn't thought of using it as a base for a veggie soup - that has potential! I did a bit more research on thickening soups after posting earlier and have come up with either some pureed white beans or grating a potato into the soup to thicken it. Both are healthy choices. Adding a roux is another option I found, but the beans/potato sounds like it would be a lighter option.

      Oh, and I meant to type cumin, not curry... I've had a carrot soup that had cumin, ginger, and cashews that was quite tasty, and I'd like to replicate those flavors, just without the loads of cream that went into the original recipe. But now that I think about it, curry powder could be interesting with carrots too. Maybe in the chunky veggie soup version. I got a foodsaver for christmas so I'll probably make a couple of version of soup over the weekend and freeze them up for easy access later.

    2. Oh man. I love carrot juice, drink it every day, but that's a lot of juice.

      Carrot juice does work well in smoothies: blend with banana and/or your choice of other fruits. The sweetness and body enrich the drink and it won't taste "carrot-y".

      The Carrot Museum weighs in with some tips near bottom of page (also a carrot ice cream recipe):

      Carrot Juice Chicken:

      2 Replies
      1. re: DuchessNukem

        Carrot juice is one of the few things I really hate the taste of. And it seems like it's used as filler a lot when you buy a healthy/smoothie drink at the organic type hangouts I sometimes find myself in. It's SO sweet. Ugh.

        Yeah, sorry, I'm no help at all, that stuff would be down the sink at my house. :/

        1. re: DuchessNukem

          I agree about blending with fruit; blending with frozen banana and a little nutmeg and cinnamon will give you a carrot-cake-tasting "milkshake" that's still low in calories.

          Wouldn't potatoes be a good way to thicken up a carrot soup? You could go really crazy with the beta carotene and even use sweet potatoes, if you're up for it. I love curry powder in my carrot soup, by the way.

        2. Use it as a poaching liquid for a sturdy white fish (e.g. cod or halibut).

          1. Coming back to report that my carrot soup was an absolute success!

            I sauteed 4 cloves of garlic, half an onion and a stalk of celery in some olive oil, added 2 bottles of juice, a glob of chicken stock concentrate (the better than bouillon stuff), 3 diced up potatoes and seasoned with nutmeg, cumin,paprika, and tumeric. Cooked will the potatoes were tender then puree them in the soup with an immersion blender. I actually had to do that twice.. the first time I'd used just 2 potatoes and it was still too watery so I added a third and pureed again once it was cooked. Add a couple of heaping spoonfuls of dry milk powder (instead of cream) and blend once more.

            It was the most luscious creamy soup I've ever made. Now that I know how well it turned out I'm going to make a larger batch and freeze it without the milk powder in it. I know when making cream based soups the cream should be added just before serving. Does anyone know if this still applies if I'm using instant milk powder as well? Or can I add that when making the soup and freeze it that way?