Carrot Juice Soup
1 cup celery juice
2 cups carrot juice
1 cup carrot pulp
small handful dill or cilantro
2 medium tomatoes, chopped
1 cup vegetables of your choice (cucumbers, peppers, etc.)
1/2 avocado, pieces (optional)
When juicing the carrots, save 1 cup of carrot pulp.
Blend the juice with the avocado and herb (dill or cilantro) together.
Add in, without blending, the remaining ingredients.
This soup will give you a reason to use that juicer you haven’t used in months.
Contributed by Jan Jenson