thai soup jamie magazine

Carrot, pumpkin, pepper and mint smoothie & coconut curry soup

Use  left over pulp from this vitamin packed juice as a base to make a spicy Asian soup.


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Quantity: 750 ml juice & soup for 4 servings


2 cm piece of ginger
250 g carrots
2 orange or yellow peppers
150 g butternut pumpkin, peeled
100 ml orange juice
leaves from 4 sprigs of mint
a small bunch coriander
for the soup-
200 g thin rice noodles
4 tablespoons sunflower oil
3 cloves garlic, chopped
375 g vegetable and fruit pulp
2 tablespoons Thai red curry paste
400 ml vegetable stock
400 ml coconut milk
1 lime, in wedges
2 tablespoons Thai fish sauce
sliced spring onions to serve


To make the juice: Purée the juice ingredients in a juicer and pour into 4 tall glasses.

For the soup- boil 2 litres water and pour over the noodles. Stand for 5 minutes, drain, rinse with cold water and reserve.

Heat the oil in a large pan and cook the garlic and vegetable pulp over medium heat for 4-5 minutes. Add the curry paste and cook for a minute. Pour in the vegetable stock, bring to the boil and simmer gently for about 15 minutes.

Add the coconut milk and noodles, heat through and season tot taste with the lime and fish sauce. Serve with spring onions and extra wedges of lime.