Ginger-Carrot Infused Broth

• 0.500 kg Carrot peels, washed
• 0.200 kg Ginger peels, washed
• 0.200 lt Virgin olive oil
• 1.250 lt Water

1. 1 Wash the peels from the carrots, drain thoroughly.
2. 2 Wash the ginger peels; drain thoroughly.
3. 3 In a medium stockpot, add the oil and warm until medium hot.
4. 4 Add the vegetable peels, and sweat over medium-low heat to obtain the maximum flavour; make sure not to have any colouration.
5. 5 Add the water. Bring to a boil, then reduce to a simmer.
6. 6 Simmer over medium heat until reduced to 1 lt.
7. 7 Pass through a chinois or a sieve to discard the peels.
8. 8 Use for stock/sauce/soups and blanching vegetables.
9. 9 Nutritional Highlights: vitamin A (Beta-Carotene): the skin of the carrot contains concentrated levels of beta-carotene, which your body converts into vitamin A. This supports eye health and immune function. Vitamin C & B Vitamins: peels and trimmings retain vital water-soluble vitamins, with a higher concentration of vitamin C and vitamin B3 found in the skin compared to the core of the carrot.Antioxidants: ginger contains potent bioactive compounds (like gingerol) that provide powerful antioxidant and anti-inflammatory benefits to the broth.Potassium: the broth extracts potassium from both the carrot and ginger, which is essential for regulating blood pressure and maintaining electrolyte balance.Low Calorie: depending on concentration, a cup of vegetable scrap broth typically yields only about 12 - 50 calories, making it a filling, low-fat addition to a weight-management diet.

Sustainability impact

Wasted avoided: vegetables peels. By-product used: carrots peels, ginger peels. Valorisation strategy: turn your carrot and ginger peels into a nutrient-dense, immune-boosting broth. This zero-waste valorisation strategy extracts hidden bioactive compounds (like β-carotene) while saving money per litre of store-bought broth. Circular economy principle: upcycling carrot peels and ginger scraps into a nourishing broth perfectly embodies the circular economy principle of valorisation. This process keeps resources at their highest value by transforming agricultural by-products into new, consumable goods, effectively eliminating waste and closing the loop in your kitchen.