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Carrot Ginger Soup with Avocado Toast

With just a few simple ingredients, this carrot ginger soup recipe is perfect for a busy weeknight. Pair it with avocado toast, and you’ve got a fast and filling Fall dinner. What makes it even better? It’s loaded with ingredients that support clear, healthy skin.

Here are just a few of the health benefits of the ingredients:

Carrotsare high in Vitamin A, which is needed for clear and blemish-free skin. Acne can sometimes result from a Vitamin A deficiency. Gingerprovides anti-inflammatory benefits, which help keep your skin bump-free. It also soothes the digestive tract, which is important, because healthy digestion will lead to healthier skin. Avocado contains healthy fats and vitamin E, which nourish the skin from the inside. They are a good source of fiber, which aids digestion.

Carrot Ginger Soup with Avocado Toast

Serves 4 Time: 35 minutes
CARROT GINGER SOUP 1 tbsp. olive oil or unrefined coconut oil 3 cloves garlic, chopped 1 lb. carrots, diced 2 tsp. fresh ginger, peeled and minced 4 cups low- or no-sodium vegetable stock Juice of ½ lime or more to taste GARNISH Basil leaves (optional) Pumpkin seeds (optional) AVOCADO TOAST (per person) 2 slices of your favorite gluten-free bread ½ avocado 2 tsp. red onion, minced juice of ¼ of a lime red pepper flakes Salt
  1. First, make the soup. On the stovetop, heat a large stockpot over medium heat. Add the oil, and then the onion and garlic.
  2. Cook for 2-3 minutes before adding the carrots and ginger. Sweat for an additional 5 minutes before adding the broth.
  3. Bring to a boil, then cover and reduce to a simmer for 15 minutes or so, until the carrot is soft and easily pierced with a fork (the smaller you dice the carrots, the faster they will cook).
  4. Carefully pour the soup into a blender (you’ll need to do two batches) and blend until you get a smooth, velvety texture. When blending hot liquids, only fill the blender half way, remove the clear center piece in the lid, place a dish towel over the opening and hold it with your hand as you blend; this way, you’ll allow the steam to release.
  5. Pour into a bowl or container, then repeat with the other half.
  6. You can serve as is or garnish with a few chopped basil leaves or pumpkin seeds.
  7. Meanwhile, while the soup is cooking, make the toast. Toast two slices of bread per person. In a bowl, mash together the avocado, red onion, lime juice, red pepper flakes and salt to taste. It should become a chunky, guacamole-type consistency. Slather on toast.
Get the printable recipe here.

unnamed About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy. She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke. Check out her site,, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.