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From mom Elizabeth Fournier comes this lovely soup that will help replenish and nourish the new mommy in the weeks after giving birth. Light and refreshing – it is especially wonderful in the heat of summer!

Avocado Carrot Soup

By Elizabeth Fournier

Ingredients

3 cups fresh carrot juice

1 large avocado

handful of alfalfa sprouts cut into thirds

small sprig of parsley or cilantro leaves

Preparation

Using a juicer, add enough carrots to make 3 cups, and make carrot juice.

Next, cut avocado in half. Place the carrot juice and avocado in a blender, and blend until smooth. Put sprouts and parsley on top of the soup. Serve chilled.