Carrot Beet Soup

2008 Jul/Aug

Ingredients:

  • 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

Directions:

Put carrot and beet juice into a high-speed blender. Add remaining ingredients and blend until smooth and still warn. Serve immediately. Serves 4.