Monday, April 30, 2007

carrot juice soup

I bought fresh carrot juice at the Kensington Natural Bakery for far too much money, but I figured that for this recipe, fresh was definitely prefered to non-fresh. I forgot about the green onion, but I did add some fresh ginger, and I used a lime instead of 1/2 a lemon.

Before adding the carrot juice, it just looks and tastes like basil-y guacamole.

The soup was sort of more like a vegetable smoothie, but it was tasty. I did add the cumin, but I didn't find it to be very strong. I should have added more.


At May 04, 2007 6:25 PM, Blogger Carla said...

mmm, carrot ginger!

At May 04, 2007 11:15 PM, Blogger Debbie said...

You can boil carrots til they're soft and then purée them in a blender for soup. I do this combined with with buttercup squash.


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