As you’ve probably noticed I’m a little behind with my post this week. That’s because I’ve spent pretty much the whole week on the couch and sick. It has not been fun, let me tell you. And when I am sick, the only thing I really have an appetite for and am able to eat is soup…which is exactly what I did.
This carrot soup is so easy to make, which is perfect when you’re not feeling too hot. The freshness of the lime and ginger and the coolness of the avocado was exactly what I needed to get me back on my feet. I always double the recipe and freeze any leftovers so I’ve got them ready to go for the next sick day…
- 30 g or 2 tablespoons butter
- 1 onion, chopped
- 10 g or 2 teaspoons ginger, chopped
- 1 organic lime, zested and juiced
- 500 g or 5-6 medium carrots, chopped
- salt and pepper
- 1 tablespoon sugar
- 800 ml or 3⅓ cups vegetable stock
- 1 avocado, cubed
- 100-150 ml or ¼ cup crème fraiche (plus a few tablespoons for the garnish)
- Melt the butter in a large pot over medium heat. Add the onion, ginger and lime zest and sautee for a minute.
- Add the carrots, continue to sautee for another minute, season with salt and pepper, add the sugar, and sautee for about 2 more minutes.
- Pour in the stock, bring to a boil, cover and let simmer for about 20 minutes.
- In the meantime combine the cubed avocado, 2-3 tablespoons lime juice and salt and pepper in a small bowl and set aside to use as a garnish.
- Puree or blend the soup, stir in crème fraiche, and season with salt, pepper and 2-3 tablespoons lime juice.
- Portion the soup into bowls and top each portion with a teaspoon of crème fraiche and a tablespoon of the avocado pieces.