Carrot Juice Vegetable Soup

Sounds strange? Dr. Fuhrman's Famous Anti-Cancer Soup uses carrot juice (as well as celery juice) as a base and I had never tried this until today. I am blown away by the amount of flavor in this soup! It's just like any other veggie soup recipe, only instead of using water... fresh CARROT JUICE! Wow. The only seasoning I used was my trusty low sodium Vogue VegeBase. The flavor of the veggies had a party on my taste buds!


  • 32 oz. fresh carrot juice. You can juice it or buy it. Most supermarkets sell it now in the produce section.
  • Veggies! Any kind you want. I used:
  • 2 zucchinis
  • 1 yellow squash
  • 1 large onion
  • 5 cloves garlic
  • 5 stalks celery
  • 2 small carrots
  • Handful of kale
  • 2 collard green leaves
  • 1 small package mushrooms
  • 1 cup barley (pre-cooked)
  • 1 cup garbanzo beans (pre-cooked)
  • 1 TBS Veggie Base


  1. Pour the carrot juice into a large pot.
  2. Chop all the veggies and dice the garlic.
  3. Add the veggies, barley, beans and veggie base to the pot.
  4. Cover and cook on low until veggies are tender.
  5. Don't be tempted to add water! The veggies will release a lot of their own liquid as they cook.
  6. Be ready to experience some bold flavor!

Helyn's Notes: Have you ever heard that by cooking veggies, they lose some of the nutritional value? That's true, UNLESS you cook them in a soup! All of the nutrients remain. They have nowhere else to go. This soup packs a nutritional punch with carrot juice as its base. Nothing watered down about it!

Makes about 10 cups. Enjoy!

Healthy Trails,

Previous Post Next Post