Raw Carrot and Avocado Soup with Toasted Hazelnuts
Prep time: 
Total time: 

Serves: 2

This is a simple raw soup which is full of goodness and best served at room temperature.
  • 400ml fresh carrot juice
  • 1 ripe avocado
  • 1-2 lemons
  • 1 clove garlic
  • 6 hazelnuts, toasted and crushed
  • Parsley
  • Extra Virgin Olive Oil
  • Salt and Pepper

  1. Peel the avocado, remove the stone and add the flesh to the carrot juice
  2. Add ½ clove grated garlic, juice of 1 lemon, salt and pepper and blitz until smooth
  3. Add more lemon, garlic and salt to taste.
  4. To serve, pour into 2 bowls and top with olive oil, toasted hazelnuts, lemon zest and chopped parsley.


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