Blended soup. With avocado. And carrots. And ginger, because it's good for you and it tastes wonderful. It's both super nourishing AND super satisfying ... it hits all of those nice chill-out spots in the brain (nutrients! creaminess! flavor!) and it so simple to make, you'll be extra impressed with how good of a cook you are and issue some immediate high fives to your bad self.

Carrot Avocado Ginger Soup [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



  • 4 medium carrots, peeled and coarsely chopped (or approximately 1 1/2 cups fresh carrot juice)
  • 1 nicely ripened avocado
  • 1-inch piece of fresh ginger, peeled
  • 2 cloves garlic
  • 1 teaspoon coconut oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • Pumpkin seeds for garnish (optional)


  1. Combine everything in a food processor or high-speed blender until smooth. Top with seeds, if using, and serve.

Nutritional Information

Total Calories: 420 | Total Carbs: 38 g | Total Fat: 28 g | Total Protein: 5 g | Total Sodium: 169 g | Total Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. This is missing a fluid ingredient or a step, like steaming the carrots until soft before blending. I used nearly half a liter of coconut water to make this soup and it more pudding than soup. The garlic made it spicy enough so that I didn’t use curry, but nutmeg instead. Made enough for three people