Chilled Carrot & Avocado Soup

by jenny in Body Food

This soup is perfect when served chilled on these hot summer days, but 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 or just craving something creamy!

Time: 30 minutes
Serves: 2 (as a side) or 1 (as a main meal)

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

Directions
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.

YUM.

Recipe: Frank Giglio
Photos: Jenny Nelson

jenny The Author