I have gotten really into juicing lately, and I realized I am left throwing out a ridiculous amount of pulp from the fruits and veggies I am juicing. Tonight I decided to take some of the pulp from my tomato-carrot juice and make a tomato bisque soup!
Whether you juice or not, I recommend making this soup from the entire vegetables or from the pulp because it is delicious 🙂
To feeling alive!
Chef Raw Raw
2 tomatoes – pulp only
1 lb carrots – pulp only (or 6 carrots)
2 cloves garlic
3 sundried tomatoes – soaked + 1/2 C soaking water
2 TBSP dried basil (or fresh if you have).
1 pinch Himalayan Pink Salt
Put all ingredients in blender. Add water or your carrot-tomato juice to adjust the consistency. Enjoy!