Cold Avocado and Carrot Soup with Basil Flowers

Ingredients

• 300 g carrots
• 1 piece ginger (walnut-sized)
• 1 clove garlic (peeled)
• 1 tbsp Olive Oil
• 500 ml vegetable stock
• juice of 1 lemon
• Salt
• Pepper (freshly ground)
• 4 tbsp Sour cream
• edible flowers (e.g., basil blossoms) for garnish
• 400 g avocado
• Tabasco

Instructions

1. 1.

   Peel and cut carrots into pieces. Place in a pot, pour over vegetable stock, bring to a boil. Cover and simmer on medium heat for about 15 minutes until tender. Drain and set aside some cooking liquid. Let the carrots cool. Peel ginger and finely chop.

2. 2.

   Blend carrots with ginger, garlic, 2 tbsp olive oil, and 4-5 tbsp of the reserved cooking liquid until smooth. Refrigerate for about 4 hours to chill. Peel avocado, halve it, remove the pit, scrape out the flesh. Blend with lemon juice, stir into the chilled soup, season with Tabasco, salt, and pepper. Serve in bowls topped with edible flowers.