Carrot Soup with Avocado Crema


  1. Defrost the avocado pulp according to package instructions. Whisk together in bowl with Mexican crema. Transfer to a squeeze bottle and chill.
  2. 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.
  3. 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.
  4. 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.


  • 1 lb Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb
  • 8 oz mexican crema
  • 1/2 cup oil, olive
  • 4 lbs Simplot Simple Goodness™: RTE Diced Carrots 3/8"
  • 2 tbsp thyme leaves, fresh
  • 2 tbsp minced garlic, fresh
  • 1 tsp coriander, ground
  • 1 cup shallot(s), minced
  • 2 large lemon(s), zested and juiced
  • 2 medium lime(s), zested and juiced
  • 1 cup orange juice
  • 8 cups vegetable stock, prepared
  • 8 oz pepitas, roasted salted
  • flaky sea salt, as needed