Creamy Carrot and Avocado Soup

By Erin Schumacher 
This soup really can be three different things!

1. An appetizer before the main event
2. An entree in itself
3. Leftover salad dressing the next day!

So – no reason not to make it in large batches! Oh yes, and it tastes fantastic.

 Oh yes, and it’s raw so you preserve all of the nutrients!
I recommend this on a hot summer’s day!

**Note, you will need a juicer to make this soup.**


  • 15 Carrots (about a pound)
  • 1 Large Cucumber
  • 1 Inch of Ginger
  • 2 Small/Medium Avocados
  • 1/2 – 1 Teaspoon Cumin
  • 1/2 – 1 Teaspoon Sea Salt (more or less to taste)
  • A Dash Cayenne
  • 2 – 3 Cloves Garlic
  • 1 Tablespoon Coconut Oil
  • 1 Teaspoon Black Pepper
  • Juice of 1/2 Lemon
  • Handful Chopped Cilantro (more to use as garnish)
  • Chives (as garnish)
  • Fresh Basil (as garnish)
  • Purple Cabbage (as garnish)

The Process:

Juice the carrots; you’ll want enough to make about 1.5 to 2 cups juice. Juice the cucumber and ginger. Add juice to blender with avocado, spices, and the rest of the ingredients. Blend on high until you reach the desired consistency. Taste and adjust the spices as necessary.

Garnish with fresh basil, cilantro and purple cabbage to really make your meal pop!! After-all a meal that looks gorgeous and tastes great is so much more appealing than simply a meal that tastes good.

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