Carrot Soup with Avocado Crema

Step 1

Thaw avocado pulp according to package instructions. Set aside.

Step 2

For the avocado crema: Place crème fraîche and avocado in a bowl and mix until combined. Transfer to a squeeze bottle and chill. 

Step 3

In a large pot, combine oil, carrots, garlic, shallots, and thyme. Saute over medium heat, constantly stirring until they’re caramelized. Add lemon juice and vegetable stock and bring to a simmer. Cook for 5 minutes.

Step 4

Purée the mixture in a food processor until smooth. Season with salt to taste.

Step 5

Serve in bowls and garnish with avocado crema and sunflower seeds if desired. Enjoy!