4 Apples (peeled & sliced, I used Honeycrisp)
4 Carrots (sliced into round slivers)
32 ounces Chicken broth (or sub vegetable broth)
1⁄2 tablespoon Ground Ginger
1 tablespoon Fresh Sage (diced)
1 tablespoon Minced Garlic
11 ounces Coconut Water (I used the Naked brand)