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.
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
Time: 35 min
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
Basil leaves (optional)
Pumpkin seeds (optional)
AVOCADO TOAST (per person)
2 slices of your favorite gluten-free bread
2 tsp. red onion, minced
juice of ¼ of a lime
red pepper flakes
- First, make the soup. On the stovetop, 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.