Vegetarian Avocado, Carrot & Ginger Soup Shooters
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Learn more →Ingredients
8 servings
For the soup
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- ¼ tsp ground turmeric
- 1 ½ cups bone broth (homemade or aip-compliant brand)
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 2 ripe avocados, pitted and flesh scooped out
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
For serving
- 1 tbsp fresh cilantro leaves, finely chopped (optional)
- 1 tsp lime zest, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a rimmed baking sheet, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Roast for 22–25 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
- 2
While the carrots roast, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat. Add the garlic and ginger and cook, stirring frequently, until fragrant and softened, about 1–2 minutes — watch closely so the garlic does not brown.
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