Half-way through the day and I’m still not that hungry. Juice is surprisingly satiating. This next recipe is part juice and part soup, which is a nice change. The avocado makes it creamy and it’s salty and sweet creating a really unique and tasty balance.
Lunch: Carrot Ginger Soup
- 3 cups carrot juice
- 1 ripe avocado
- 2 tbsp agave nectar
- 1 tbsp ginger, minced
- 1/4 tsp ground cayenne pepper
- 1/4 tsp. salt
Juice your carrots! Puree the ingredients in a blender until completely smooth. Taste and adjust the seasonings if necessary.