I loved the taste of this soup but it was much thicker than I would have wanted. I ran out of carrots so I didn’t really have enough juice to start with and ended up adding a little water to try and thin it out. I’m going to post the recipe with the correct amount of carrot juice.
2 1/2 cups carrot juice (fresh pressed)
1/2 cup celery juice
1 inch fresh ginger – juiced
1/2 lime (juiced)
plus juice expressed from one whole lime
1/4 jalapeno pepper
Use a juicer to extract carrot, celery, ginger and 1/2 lime juice. Combine this in a blender with extra lime juice, avocado and jalapeno and puree until smooth and creamy. Serve in fancy drinking glasses or small bowls.