Name: Carrot Ginger Soup with Avocado Toast
Prep time: PT10 min.M
Cook time: PT25 min.M
Total time: 35 min
Cuisine: Healthy
Ingredients: 1 Tbsp. olive oil or unrefined coconut oil; 3 cloves garlic chopped; 1 yellow onion diced; 1 lb. carrots diced; 2 tsp. fresh ginger peeled and minced; 4 cups vegetable stock low- or no-sodium; lime juice from ½ lime, or more to taste; 2 slices gluten-free bread; ½ avocado; 2 tsp. red onion minced; lime juice from ¼ lime; red pepper flakes; pink salt; basil leaves (optional); pumpkin seeds (optional)

In our January 2020 BLISS issue, we featured an in-depth feature about changemaker and Certified Health Coach Maria Marlowe. Everything about Maria will make you a fan. Not only does she help people discover what she calls the life-changing power of eating real food, she’s made it easier than ever to live healthy.

Maria’s amazing book, REAL FOOD is available in local bookstores and online. But you can connect with Maria and learn more about her amazing recipes and online programs and information by visiting her website at MariaMarlowe.com.

Living free from sickness and creating your best healthy-self includes Maria’s immune-boosting tips and ingredients you’ll want to know. Her top Anti-viral foods are listed below, many of which are found in her fun-to-cook recipes. Dozens contain these immune-boosting ingredients:

Garlic
Ginger
Oregano
Elderberry
Turmeric
Green tea
Lemon balm
Coconut oil
Black walnut

One of our favorite recipes from Maria’s repertoire is her Carrot-Ginger soup and avocado toast! Staying healthy has never been easier.

Carrot Ginger Soup with Avocado Toast

Serves: 4

Cooking time: 25 min. minutes

Level: Novice

Print Recipe

Ingredients

1 Tbsp. olive oil or unrefined coconut oil
3 cloves garlic chopped
1 yellow onion diced
1 lb. carrots diced
2 tsp. fresh ginger peeled and minced
4 cups vegetable stock low- or no-sodium
lime juice from ½ lime, or more to taste
2 slices gluten-free bread
½ avocado
2 tsp. red onion minced
lime juice from ¼ lime
red pepper flakes
pink salt
basil leaves (optional)
pumpkin seeds (optional)

Instructions

First, make the soup. On the stove-top, heat a large stockpot over medium heat. Add the oil, and then the onion and garlic.
Cook for 2-3 minutes before adding the carrots and ginger. Sweat for an additional 5 minutes before adding the broth.
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).
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.
Pour into a bowl or container, then repeat with the other half.
You can serve as is or garnish with a few chopped basil leaves or pumpkin seeds.
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.