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INGREDIENTS
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1 tbsp olive oil (sub avocado oil)
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2 cloves garlic, minced
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1 white onion, diced
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2 1/2 cup carrots, chopped
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1 1/4 cups celery (about 4 stalks), chopped
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1 1/4 cup beet, chopped
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1 tbsp fresh basil
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1 tsp oregano
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2 tsp parsley
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1 tsp sea salt
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1 cup water
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2 tbsp lemon juice