Ingredients
Equipment
Method
- Cut the peeled carrots into small pieces for easier blending. Peel and pit the avocado, and peel the ginger and garlic. Chop the herbs and slice the green onions.
- Put the carrots, orange juice, avocado, lemon juice, ginger, garlic, optional oil, salt and turmeric in a high-speed blender with some of the measured water. Blend until very smooth, stopping to scrape down safely as needed.
- Add the remaining measured water gradually until the soup is silky and easily spoonable. If it remains thick, add a little more water; blend thoroughly so no hard carrot pieces remain.
- Taste and adjust the salt or lemon juice a little at a time. If blending warmed the soup, chill it briefly before serving and allow extra time.
- Divide among four bowls. Scatter over the parsley, green onions and sesame seeds, and serve cool. Refrigerate any remainder promptly.
Nutrition
Notes
Blender: A high-speed blender is important for raw carrot texture. A regular blender may leave a grainier texture, so blend patiently and check for hard carrot pieces. Temperature: Begin with chilled orange juice and water for a cool soup without a long chill. Optional oil: Avocado already adds creaminess, so oil may be omitted. Swaps: Cilantro changes the herb character; a smaller amount of ginger gives a gentler finish. Serving: Add bread and a bean or tofu dish separately for a more substantial meal. Storage: Refrigerate promptly in a covered container and use within two days for best quality; stir before serving. Serve cold rather than reheating; avocado flavor and color change with heat.
