Carrot-Avocado Soup

Carrot-Avocado Soup



  • 1 tablespoon butter
  • 2 teaspoons avocado oil
  • 1/2 cup diced yellow onion
  • 2 gloves garlic; minced
  • 1 teaspoon freshly grated ginger
  • 1 (15 oz) can Glory Foods Honey Carrots; drained
  • 2 ripe avocados
  • 2 (14.5 oz) cans chicken broth
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup heavy cream; warmed
  • 2 teaspoons fresh lemon juice; plus lemon zest


  1. Melt butter in a large saucepan. Add oil and when hot stir in onion, garlic and ginger. Sauté for 2 minutes over low heat, stirring constantly.
  2. Add carrots and cook 2 minutes more. Stir in one can of chicken broth along with the salt & pepper; mix well. 
  3. Transfer mixture to a power blender along with one (chunked) avocado and puree until smooth and velvety. 
  4. Return to saucepan and over low heat, stir in the remaining can of chicken broth and cream.
  5. Remove from heat, stir in lemon juice and divide between warmed soup bowls. 
  6. Slice remaining avocado into thin wedges to garnish soup and sprinkle with lemon zest


Yield: 2 large or 4 small servings

Prep time: 20 minutes

Cook time: 10 minutes

Made With

Carrot-Avocado Soup
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