How I have come to this carrot avocado soup is something I ask myself? The answer is simple as it is the soup. It is all about making my son eat some healthy food other than white rice and plain noodles. The soup is simple and very tasty and Christopher ate it all. It came out really well considering that I did not have any thoughts or plans to cook a soup, but my thoughts however were on my fresh carrots, onions and garlic ingredients that I had found at the green market. There is nothing unusual about this soup, other than the avocado that was added for an extra boost. And the result was very interesting; creamy, buttery, gingery, smoky, fragrant and very tasty. But no smoke paprika oil for Christopher, he did not like that.
I built the soup on the base of another carrot soup I already posted here last year” Fresh carrot soup with jalapeño, caramelized Vidalia onions and fry egg”.
That said, start with good organic carrots or fresh from the green market; organic carrots are one of the cheapest organic items available in the market. Carrots, garlic, ginger, onions and avocado; sweat the first four ingredients, add some water, vegetable or chicken stock depending or not if you are a vegetarian, add the avocado now to the soup to cook for a minute or two or later when pureeing it; add a few tablespoons of heavy cream and there you have it. A delicious bowl of soup made very easy.
I like mine without the cream simply because I am lactose intolerant, but my husband and son love the cream. We added some tortilla chips to eat it as we eat it here in the USA and the adults garnished it with paprika smoke oil and this completed this American experience. While you can choose to add some cheese or cream as an afterthought I think the soup is healthier and more invigorating without either.
Really for me the soup is mostly about the carrots of course and the added avocado; and instead of crackers we added the tortillas chips for extra fun.
I made this soup at the beginning of the summer and took advantage of a beautiful bunch of kale flowers I had found at the green market. I never had kale flowers and seriously they are delicious. There is nothing more annoying to me than to find garnishing in my plate that I cannot eat. As a rule I do not put anything in a dish that is not edible. Make this soup and have fun with it….the kale flowers are not essential but they were delicious and very cute. Use any other green herbs you have on hand for garnishing.
Carrot avocado soup
For the soup:
- 1-2 Tablespoons extra virgin olive oil or butter
- 2 Lbs. carrots (diced)
- 1 fresh onion (diced)
- 2 fresh garlic cloves
- 1 tablespoon fresh ginger (grated)
- Sea salt and fresh grounded black pepper (to taste)
- Water, vegetable or chicken stock
- 1 Hass avocado
For the garnishing:
- Mexican corn tortillas
- Smoke paprika grape oil (mix 1 tablespoon of smoke paprika with 2 tablespoons of grape oil)
- Kale flowers (optional)
|For the soup:|
|Heat 2 tablespoons of extra virgin olive oil or butter in a large pot. Saute all the ingredients except the avocado for 10 minutes until all the flavors develop. Add about 4-6 cups of water, vegetable or chicken stock. Simmer until carrots are tender. You have the option to add the avocado to the carrots and to cook it for two minutes or add it uncooked to the blender or food processor when you are pureeing it. Let the soup cool a little and puree. Return the mix to the pot and add the cream. Taste the soup and adjust seasoning if necessary. Top with the tortillas chips, the kale flowers and drizzle with a little bit of smoke paprika oil.|
|For the tortillas chips:|
|While the carrots cook form the tortillas chips with a round pastry cutter or just cut the tortillas in small shapes, square or triangular. In a large skillet add some olive oil and fry them until golden brown or to your desired color. Serve with the soup.|
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