Recipes for Life: Rhonda’s Raw Carrot Soup

April 20th, 2008 · No Comments

2 cups carrots (finely grated)
1/4 cup red pepper (finely chopped)
1/2 cup celery (finely chopped)
1/4 cup red onion (finely chopped)
1/4 cup broccoli florets (finely chopped)
1 cup freshly extracted carrot juice
1/2 teaspoon thyme
1/4 teaspoon paprika
Celtic Sea Salt to taste (optional)

Clean and grate carrots. Finely chop vegetables and mix together. Add carrot juice and seasonings (You can vary amounts of juice to produce a thicker or thinner soup). Stir to blend. Serve with a nice garden salad. ENJOY!

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