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From:	soooright (98.68.175.238)
Subject:	Carrot juice sub in Fuhrman soup recipes
Date:	November 9, 2010 at 9:53 am PST

A lot of soup and stew recipes in Eat for Health call
for a lot of carrot juice. I hate the trouble and waste of
juicing that many carrots which in my juicer runs about one
pound of carrots per cup of juice.

Here's what I do instead. I peel some carrots and weigh out
one pound. That goes in a Vitamix along with one cup of apple
juice and enough ice to bring the volume up to about five
cups. Then I process for a couple of minutes on high speed
until the ice has all turned to liquid. The only reason I use
ice instead of water is to prevent the washing-machine-like
sloshing of the mix. This "juice" gives the soup more body
than extracted juice and is not nearly as sweet, even with the
apple juice. The "juice" is not nearly as good for drinking as
extracted juice, but I think that it works just fine in soups
and it saves a lot of time.

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