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+ servings

Carrot Ginger Soup with Avocado Toast

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


Carrot Ginger Soup


Avocado Toast (per person)


  • First, make the soup. On the stove-top, heat a large stockpot over medium heat. Add the oil, and then the onion and garlic.
  • Cook for 2-3 minutes before adding the carrots and ginger. Sweat for an additional 5 minutes before adding the broth.
  • Bring to a boil, then cover and reduce to a simmer for 15 minutes or so, until the carrot is soft and easily pierced with a fork (the smaller you dice the carrots, the faster they will cook).
  • Carefully pour the soup into a blender (you’ll need to do two batches) and blend until you get a smooth, velvety texture. When blending hot liquids, only fill the blender half way, remove the clear center piece in the lid, place a dish towel over the opening and hold it with your hand as you blend; this way, you’ll allow the steam to release.
  • Pour into a bowl or container, then repeat with the other half.
  • You can serve as is or garnish with a few chopped basil leaves or pumpkin seeds.
  • Meanwhile, while the soup is cooking, make the toast. Toast two slices of bread per person. In a bowl, mash together the avocado, red onion, lime juice, red pepper flakes and salt to taste. It should become a chunky, guacamole-type consistency. Slather on toast.

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