Avocado Carrot Soup


  • 1 avocado
  • 2 medium carrots
  • 1/4 cup almond, sesame or coconut milk
  • 1 tsp ginger (finely ground)
  • 1/4 lemon
  • 2‐4 drops Stevia or 1 tbsp coconut sugar or maple syrup (optional)
  • Pinch cayenne pepper
  • Pure water (until you get desired consistency)


      Put all ingredients in a high speed blender and mix well.  
      Add some purified water or carrot juice if the consistency is too thick.


      • You could add some warm water (150F) if you'd like a warm soup (but not too warm, you'd like the enzymes to stay alive and the taste of avocado becomes bitter when it gets too hot).
      • If you don't have time to make almond milk you could put in a handful of chestnuts with some extra water or fresh coconut water and meat.
      • Avocado is highly nutritious, nearly 20 essential nutrients including fiber, potassium (20% RDA), Vitamin E (205 RDA), folate (30% RDA).
      • Put as much as 1 tbsp finely cut ginger in the soup, but start with the 1 tsp in the recipe as not all people like that much.
      • This is also an excellent dip for crudité (like baby carrots, celery sticks, cucumber slices, etc.)

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