Carrot Cream Soup with Avocado

carrotavocadosoup This soup tastes rich and creamy but only has 100 calories per bowl. Avocados boost the absorption of the beta-carotene in the carrots and also help your body convert it into vitamin A.

1 Tbsp. extra-virgin olive oil
1 cup onions, diced (~ 1 medium)
1 tsp. ground coriander
½ tsp. ground cumin
3 cups carrots, roughly chopped (~ 1 lb)
4 cups (1 qt) chicken or vegetable stock
1 tsp. sea salt
1 ripe avocado
½ cup fresh cilantro, chopped
1 tsp. pure honey, optional

Garnish:
fresh cilantro
avocado slices

Heat oil in large saucepan until shimmering and add onions. Cook over low heat until golden brown, about 5-10 minutes.

Add spices and cook until fragrant, about 2 minutes.

Add carrots, stock and soup; simmer gently until carrots are tender, about 20 minutes. Remove from heat and let cool slightly.

Transfer soup to blender along with avocado, cover and blend until smooth. (Use caution when blending hot foods).

Taste and add salt, if needed. If your carrots weren’t very sweet, you may also want to add a tsp. of honey or other sweetener.

Serve warm or chilled, garnished with plenty of fresh cilantro and a thin slice or two of avocado, if desired.

Makes 6 servings.