Avocado Curry Soup
Submitted by storm1
Chilled avocado curry soup blends ripe avocados with chicken broth, curry powder, and cream into a velvety cold soup. No cooking needed, just 10 minutes and a food processor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
10 minWhen it’s too hot to hover over a stove, this chilled avocado curry soup has your back.
Ripe avocados get blended silky smooth with chicken broth and a hit of warm curry powder, then enriched with heavy cream for a luxurious body that coats the spoon.
No cooking whatsoever. Just blend, chill, and serve.
Garnish each bowl with cubes of fresh avocado for a pop of color and texture.
Chef Tips
- Chill the soup for at least an hour before serving so the curry flavor has time to meld with the avocado.
- Use ripe Hass avocados for the creamiest texture. If they don’t yield to gentle pressure, they’re not ready.
- For a lighter version, swap the heavy cream for coconut milk, which pairs beautifully with the curry spice.
Ingredients
Directions
Blend the avocados with 1 cup of the chicken stock in a food processor until smooth. Stir in the remaining stock and the remaining ingredients.
Chill. Garnish with sliced or cubed avocados when ready to serve.
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