Dec 11, 2012
Carrot Juice Vegetable Soup
Sounds strange? Dr. Fuhrman’s Famous Anti-Cancer Soup uses carrot juice (as well as celery juice) as a base and I had never tried this until today. I am blown away by the amount of flavor in this soup! It’s just like any other veggie soup recipe, only instead of using water… fresh CARROT JUICE! Wow. The only seasoning I used was my trusty low sodium Vogue VegeBase. The flavor of the veggies had a party on my taste buds!
- 32 oz. fresh carrot juice. You can juice it or buy it. Most supermarkets sell it now in the produce section.
- Veggies! Any kind you want. I used:
- 2 zucchinis
- 1 yellow squash
- 1 large onion
- 5 cloves garlic
- 5 stalks celery
- 2 small carrots
- Handful of kale
- 2 collard green leaves
- 1 small package mushrooms
- 1 cup barley (pre-cooked)
- 1 cup garbanzo beans (pre-cooked)
- 1 TBS Veggie Base
- Pour the carrot juice into a large pot.
- Chop all the veggies and dice the garlic.
- Add the veggies, barley, beans and veggie base to the pot.
- Cover and cook on low until veggies are tender.
- Don’t be tempted to add water! The veggies will release a lot of their own liquid as they cook.
- Be ready to experience some bold flavor!
Helyn’s Notes: Have you ever heard that by cooking veggies, they lose some of the nutritional value? That’s true, UNLESS you cook them in a soup! All of the nutrients remain. They have nowhere else to go. This soup packs a nutritional punch with carrot juice as its base. Nothing watered down about it!
Makes about 10 cups. Enjoy!