Yield: 1 1/2 cups, 2 servings

Using carrot juice rather than whole carrots makes this soup silky smooth.

Ingredients

• 1 pound carrots, scrubbed and juiced (1 cup juice)
• 1/2 avocado, chopped
• 1 teaspoon freshly squeezed lime juice
• 3/4 teaspoon curry powder
• 1/8 teaspoon salt, plus a pinch
• 1 tablespoon minced fresh cilantro (optional)

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring cups
• measuring spoons
• citrus juicer or reamer
• juicer
• blender
• rubber spatula

Put the carrot juice, avocado, lime juice, curry powder, and salt in a blender and process on medium speed until smooth. Garnish with the cilantro. Serve immediately.
 

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