Set a saucepan over a medium heat. Coarsely grate your carrot and onion. Add a gloss of oil to your warmed pan. Stir in the carrot and onion. Lower heat. Sizzle for a few mins. Top up with 400ml water. Simmer for 10 mins.
Pluck the mint and parsley leaves from the stems. Roughly chop the leaves. Add them to a food processor or blender with 2 tbsp olive oil. Blitz till it looks a bit like pesto, trickling in a little more oil as needed.
Halve and de-stone the avocado. Add the avocado flesh, a few slices of your chilli, the cumin, lemon zest, 2 tbsp lemon juice and a bit of salt and pepper to the blender. Strain your stock. Add it. Blitz till smooth. Taste. Add more lemon, salt, pepper, cumin and/or chilli as needed.
This soup loves any temperature. Serve as is, warm gently or chill slightly before serving. Finish with a dusting of cumin seeds over the top.
*Your avocado should be nice and soft for this to blend into a creamy soup. Check by giving it a squeeze. If it feels quite firm, pop it in a paper bag for a day or two. It's ripe when it gives a little when squeezed.