• Carrot Soup

2 pints of carrot juice
1 squash
2 cups of carrot pulp

Blend together in the blender, heat and serve.
The same recipe can be used with a variety of vegetables as substitutes.

• Cold Creamy Carrot Soup

3 cups of fresh carrot juice
1 large avocado
Handful of alfalfa sprouts cut into thirds
Small sprig of parsley or cilantro leaves

Make carrot juice. Cut avocado in half. Place carrot juice and avocado in blender, and blend until smooth.
Put sprouts and parsley on top of the soup.
Note: Any combination of vegetables juice can be used to make this soup.

• Chilled Cantaloupe Soup

2 medium cantaloupes, seeded, peeled and cut into chunks
8 ripe sweet red or purple plums
8 ripe sweet apricots
6 fresh sprigs of mint

Put cantaloupe chunks into a blender or food processor in batches and puree completely. Transfer to a large bowl. Remove seeds from plums and apricots, and puree separately. Transfer each to a small bowl.
To serve, ladle cantaloupe of plum puree and apricot puree to the center. Gently swirl with a large spoon or fork. Garnish center with a sprig of mint, for that finishing touch and enjoy!

• American Borscht

3 medium beets (for 1 cup of beet juice)
1 lb. carrots (for 1 cup fresh carrot juice)
1 chopped green cabbage, shredded
1 teaspoon of dill
1 cup beet, finely grated
1 teaspoon of lemon juice
(Add one teaspoon of honey if you want a bit of sweetness)