City Palate

The Wine and Beer Issue - May June 2017

Carrot Beet Soup
Jul/Aug 2008

1 large beet, juiced
3 juicing carrots, juiced
2 leaves kale
2 stalks celery
1 avocado
6-inch piece of zucchini
1 orange, peeled and seeded
1 garlic clove
½ t. ground ginger
¼ t. salt
1/3 c. fresh dill, chopped
1 t. lemon juice
Dash cayenne
 
Put carrot and beet juice into a high-speed blender. Add remaining ingredients and blend until smooth and still warn. Serve immediately. Serves 4.

Soups And Stocks