Defrost the avocado pulp according to package instructions. Whisk together in bowl with Mexican crema. Transfer to a squeeze bottle and chill.
In a large stock pot, combine olive oil, half of the carrots, thyme, garlic, coriander, shallots, lemon and lime zest. Sauté over medium heat, stirring until shallots are transparent and carrots are caramelized.
Add lemon, lime and orange juices and vegetable stock. Bring to a simmer and cook for 5 minutes. Purée until smooth with a stick blender or in batches in a food processor and return to pot. Add remaining carrots. Return to a simmer and cook to desired carrot tenderness. Season to taste. Reduce heat and hold until service.
For each serving; ladle 6 fl. oz. of carrot soup into serving cup and garnish with 3/4 oz. ribbon of avocado crema, sprinkle with pepitas and a pinch of flaky salt.
