Mexican Carrot and Avocado Soup
Created by Amy Jones on September 5, 2016
This is an easy to make thick, filling and tasty soup for lunch or a light dinner. The spices give it a great Mexican kick. Pair it with a vegetable such as Roasted Broccoli or Coconut Roasted Brussels Sprouts.
- Serves: 2
- Yield: 2 as a side dish
- 2 cups chopped carrot
- 1 large shallot, peeled and quartered
- 2 ripe avocados
- 1 1/2 cups warm water or coconut milk (if you want a thicker soup)
- juice of 1 lime
- 2 to 3 tablespoons olive oil
- 1 tablespoon Mexican or Fajita spices or (1/2 tsp cumin, 1/4 garlic powder, 1/8 tsp cayenne, 1/8 tsp coriander, 1/8 tsp paprika, 1/8 chili powder)
- 1/2 to 1 tsp salt, depending on how much salt you like
- 2 tablespoons toasted sunflower seeds or pumpkin seeds, for topping (optional)
- 2 tablespoons cilantro chopped, for topping (optional)
- 1 to 2 chives chopped, for topping (optional)
- 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.
- Serve with chopped chives, cilantro and toasted sunflower seeds.