2 cups fresh carrot juice
2 tsp minced fresh ginger (add more for a little warmth)
1 medium avocado, pit removed, and cut into large chunks
1/2 cup fresh loose cilantro
1/2 cup fresh loose parsley
2 tsp coriander seed (whole coriander seed freshly ground is best) [do not omit or substitute this ingredient . . . it makes the soup!]
1 Tbs olive oil (optional) [I didn't put it in and it tasted great]
2 Tbs nama shoyu
pinch sun dried sea salt, or to taste
2 green onions, outer skin removed, and finely sliced
Fresh crushed coriander or sesame seeds
Blend carrot juice, ginger, and avocado until smooth. Remove cilantro and parsley leaves fro the main stems, Add in de-stemmed herbs, coriander, oil, and nama shoyu. Pulse at medium speed until
well mixed but with small pieces of herbs still visible. season with salt, if necessary, to taste. Sprinkle green onions on top. Serve chilled. Garnish with coriander or sesame.
- from Living Cuisine by Renee Loux Underkoffler
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