Carrot Ginger Soup with Avocado Toast

With just a few simple ingredients, this carrot ginger soup recipe is perfect for a busy weeknight. Pair it with avocado toast, and you’ve got a fast and filling fall dinner.

What makes it even better? It’s loaded with ingredients that support clear, healthy skin.

Here are just a few of the health benefits of the ingredients:

Carrots are high in Vitamin A, which is needed for clear and blemish-free skin. Acne can sometimes result from a Vitamin A deficiency.

Ginger provides anti-inflammatory benefits, which help keep your skin bump-free. It also soothes the digestive tract, which is important, because healthy digestion will lead to healthier skin.

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Avocado contains healthy fats and vitamin E, which nourish the skin from the inside. They are a good source of fiber, which aids digestion.

Carrot Ginger Soup with Avocado Toast

Serves 4

Time: 35 min

Ingredients

CARROT GINGER SOUP
1 tbsp. olive oil or unrefined coconut oil
3 cloves garlic, chopped
1 lb. carrots, diced
2 tsp. fresh ginger, peeled and minced
4 cups low- or no-sodium vegetable stock
Juice of ½ lime or more to taste

GARNISH
Basil leaves (optional)
Pumpkin seeds (optional)

AVOCADO TOAST (per person)
2 slices of your favorite gluten-free bread
½ avocado
2 tsp. red onion, minced
juice of ¼ of a lime
red pepper flakes
Salt

Instructions

  1. First, make the soup. On the stovetop, heat a large stockpot over medium heat. Add the oil, and then the onion and garlic.
  2. Cook for 2-3 minutes before adding the carrots and ginger. Sweat for an additional 5 minutes before adding the broth.
  3. 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).
  4. 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.
  5. Pour into a bowl or container, then repeat with the other half.
  6. You can serve as is or garnish with a few chopped basil leaves or pumpkin seeds.
  7. 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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