This carrot soup with avocado recipe is perfect when served chilled on these hot summer days. It’s also a great year-round staple. Brimming with nutrients and important energy-boosting fats, you’ll love this sweet and savory soup, whether hot or cold, cleansing on the 21-Day Clean Program, or just craving something creamy!
Time: 30 minutes
Serves: 2 (as a side) or 1 (as a main meal)
Benefits of Carrot Soup with Avocado
Eating carrots comes with a slew of benefits for our bodies. These vegetables aid in vision health, lowering cholesterol, heart attack prevention, skin health, detoxification, and more. The avocado in the soup also does much good for us. One way that avocado stands out from other fruits is that instead of being full of carbohydrates, avocados contain healthy fats. Its increasing popularity is for good reason. First, they are low in saturated fat and do not contain any cholesterol or sodium. Avocados also contain variety of vitamins, a large serving of fiber, and they can help us in our weight loss efforts.
Carrot Soup with Avocado Ingredients
2 cups chopped carrot
1 large shallot, peeled and quartered
2 ripe avocados
juice of 1 lime
2 teaspoon to 1 tablespoon Mexican or Fajita spices (nudge: Franks Finest are delicious!)
sea salt to taste
Place the carrot and shallot pieces into a pan with an inch of water (or in a steaming basket) and steam until fork tender, 5-6 minutes.
Remove from the pan and allow to cool to room temperature.
Pour the tender carrots and shallots into a high speed blender.
Add in the remaining ingredients and blend until all is smooth and creamy. If too thick, simply add a bit of water (however much you need until you have the consistency you want).
Serve with chopped chives, avocado chunks and a touch of red chili.