Chef Charlie Soule's "Carrot Juice" Sauce
(courtesy of The Soule Domain. Makes 5 – 6 cups) This recipe is based on an Eastern Indian sauce to use as a broth for cooking shrimp, scallops, chicken, tofu, or any protein. It also can be used as the finishing sauce for the dish. 1 tablespoon ginger, peeled and minced
1 tablespoon garlic, minced
1 tablespoon shallot, minced
2 tablespoons bell red pepper, minced
Canola oil
4 cups carrot juice (store bought or home juiced)
1 cup vegetable stock
1 cup orange juice
1 tablespoon curry powder
1 teaspoon cinnamon and ground cumin
1 teaspoon brown sugar
Pinch of salt, pepper, and cayenne pepper Quickly sauté ginger, garlic, shallot, and red bell pepper in hot canola oil, stirring for 30 seconds. Add all other ingredients, then boil for 10 minutes. Cool. Purée in blender or with a hand blender. Sauté finished sauce with shrimp, scallops, chicken, tofu, or any other protein. Serve.

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