Shredded Carrot and Beet Soup

May 26, 2017

Makes 4 Servings

Ingredients:

  • 2 tbsp freshly squeezed orange juice
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp minced fresh ginger
  • 1/2 tsp sea salt
  • 1 cup peeled and shredded carrot
  • 1 cup peeled and shredded red beet
  • 2 tbsp chopped fresh mint

Directions

  1. Whisk orange juice, olive oil, ginger, and salt together until thoroughly combined
  2. Put carrots in a mixing bowl, drizzle with half of the dressing and toss until evenly coated. Place carrots on one side of a shallow serving bowl
  3. Put beets in the mixing bowl, drizzle with remaining dressing and toss until evenly coated. Place beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with chopped mint before serving.

From The Cancer-Fighting Kitchen