Ingredients
2 tablespoons butter
1 onion, chopped
2 teaspoons ginger, chopped
1 organic lime, zested and juiced
5-6 medium carrots, chopped
salt and pepper
1 tablespoon sugar
3 1/3 cups vegetable stock
1 avocado, cubed
1/4 cup crème fraiche (plus a few tablespoons for the garnish)
Preparation
Melt the butter in a large pot over medium heat. Add the onion, ginger and lime zest and sautee for a minute. Add the carrots, continue to sautee for another minute, season with salt and pepper, add the sugar, and sautee for about 2 more minutes.
Pour in the stock, bring to a boil, cover and let simmer for about 20 minutes.
In the meantime combine the cubed avocado, 2-3 tablespoons lime juice and salt and pepper in a small bowl and set aside to use as a garnish.
Puree or blend the soup, stir in crème fraiche, and season with salt, pepper and 2-3 tablespoons lime juice. Portion the soup into bowls and top each portion with a teaspoon of crème fraiche and a tablespoon of the avocado pieces.
