Creamy Carrot Soup

As simple as my garden vegetable soup was, I have to give credit to my boyfriend for putting in a huge effort to create this creamy carrot version, which is honestly one of the BEST soups I have ever tasted.  You need a good juicer and a lot of carrots to get the job done, but it’s a surprisingly amazing meal!

3 cups fresh carrot juice (about 15 to 20 carrots)

1 avocado

2 green onions, chopped

1 tomato, seeded and chopped

1 zucchini, shredded

3 leaves basil, chopped

1/2 lemon

1 cayenne pepper, minced

1/2 tsp cumin

Salt & pepper to taste

• Place all ingredients, except zucchini in a food processor and blend well
• Remove from processor and stir in shredded zucchini