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3 cups 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 vegetable juice can be used to make soup.
- by San Francisco's Living Foods Enthusiasts
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