Shangri-La Soup | Oregonian Recipes

Ingredients

• 8 baby carrots
• 6 cherry tomatoes, or 1 medium tomato
• 4 scant cups arugula
• 3/4 teaspoon dried Italian seasoning blend
• 1/2 teaspoon onion powder
• 1/8 teaspoon lemon pepper
• 1/8 teaspoon cayenne pepper
• 1 to 2 tablespoons fresh lemon juice
• 1/2 medium avocado, chopped or mashed
• Salt, to taste
• Chopped red bell pepper, for garnish (optional)