Wednesday, July 11, 2012

Ginger Carrot Soup

From Kristi's Kitchen


4 c. freshly juiced Carrot juice
1 c. Homemade organic chicken stock (seasoned to taste with sea salt and garlic powder
4 tsp. freshly juiced ginger juice (a knob about 2 1/2" x 1 3/4")
1 garlic clove, juiced
1/2 tsp. sea salt

Garnish with green onion and chili pepper flakes


-Combine all ingredients and serve luke warm or cold as a gazpacho

This is so simple, fresh and delicious! Leave out the stock and you have a fabulous juice...

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