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Carrot Avocado Soup Recipe Image

Carrot-Avocado Soup

Ingredients

  • 1 tablespoon butter
  • 2 teaspoons avocado oil
  • 1/2 cup diced yellow onion
  • 2 gloves garlic; minced
  • 1 teaspoon freshly grated ginger
  • 1 (15 oz) can Glory Foods Honey Carrots; drained
  • 2 ripe avocados
  • 2 (14.5 oz) cans chicken broth
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup heavy cream; warmed
  • 2 teaspoons fresh lemon juice; plus lemon zest

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Directions

  1. Melt butter in a large saucepan. Add oil and when hot stir in onion, garlic and ginger. Sauté for 2 minutes over low heat, stirring constantly.
  2. Add carrots and cook 2 minutes more. Stir in one can of chicken broth along with the salt & pepper; mix well.
  3. Transfer mixture to a power blender along with one (chunked) avocado and puree until smooth and velvety.
  4. Return to saucepan and over low heat, stir in the remaining can of chicken broth and cream.
  5. Remove from heat, stir in lemon juice and divide between warmed soup bowls.
  6. Slice remaining avocado into thin wedges to garnish soup and sprinkle with lemon zest

Prep Time

20 minutes

Cook Time

10 minutes

Servings

2 large or 4 small

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Carrot Avocado Soup Recipe Image

Carrot-Avocado Soup

Prep Time

20 minutes

Cook Time

10 minutes

Servings

2 large or 4 small

Ingredients

  • 1 tablespoon butter
  • 2 teaspoons avocado oil
  • 1/2 cup diced yellow onion
  • 2 gloves garlic; minced
  • 1 teaspoon freshly grated ginger
  • 1 (15 oz) can Glory Foods Honey Carrots; drained
  • 2 ripe avocados
  • 2 (14.5 oz) cans chicken broth
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup heavy cream; warmed
  • 2 teaspoons fresh lemon juice; plus lemon zest

Find Glory in Stores Near You!

Directions

  1. Melt butter in a large saucepan. Add oil and when hot stir in onion, garlic and ginger. Sauté for 2 minutes over low heat, stirring constantly.
  2. Add carrots and cook 2 minutes more. Stir in one can of chicken broth along with the salt & pepper; mix well.
  3. Transfer mixture to a power blender along with one (chunked) avocado and puree until smooth and velvety.
  4. Return to saucepan and over low heat, stir in the remaining can of chicken broth and cream.
  5. Remove from heat, stir in lemon juice and divide between warmed soup bowls.
  6. Slice remaining avocado into thin wedges to garnish soup and sprinkle with lemon zest

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print