Gingered Carrot Soup

I am constantly looking for new and different recipes. I read cookbooks and food magazines all the time.

Groom, on the other hand doesn’t have the same feeling about finding a new magazine in the mailbox. He’ll glance through them but the majority of the time he leaves it up to me. He does, however, have an uncanny knack for finding something out of the blue that becomes the new favorite food find.

His latest? A cold soup that is perfect for a quick lunch or as a starter for a light supper.

Or even as a snack.

Creamy, brightly colored with the snap of fresh ginger and the coolness of sweet carrot juice and avocado.

This is such a wonderful combination. It’s best eaten within two days. If you’re lucky enough to have a juicer, make your own fresh carrot juice. If not, or in a pinch, Bolthouse Farms has a fabulous 100% carrot juice that works well in this soup.


Gingered Carrot Soup
Adapted from Gourmet Magazine August 2006

2 7-8 ounce firm ripe California avocados, peeled, pitted and cut in quarters
3 cups fresh carrot juice
Pinch of coarse salt
5 tsp freshly squeezed lime juice
2-1/4 tsp finely grated peeled fresh ginger
Pinch of a good curry powder

Puree all ingredients in blender and chill til ready to serve. Dice another avocado, if you like, and serve on top of soup with a squeeze of fresh lime and a dash of cayenne.

Makes 4 cups.

Gingered Carrot Soup