2 Serves
85 Mins
Using a chef's knife and cutting board, finely dice the onion and prepare the carrots for juicing.
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Vitamin K
70 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
61 µg / 400 µgCalcium
145 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
1454 mg / 4,700 mgSodium
916 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
8 g / 28 gSugar
23 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the diced onions until translucent.
Add the carrot juice to the pot and bring to a gentle simmer, allowing the flavors to meld.
Season the mixture with salt and pepper to taste, stir well, and serve hot in mugs.
7
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