Curried Avocado Soup
Submitted by leeleeme
Chilled curried avocado soup blended silky smooth with cream and vegetable stock. A no-cook, 6-ingredient cold soup that’s rich, spiced, and ready after a quick chill.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
90 minCold avocado soup sounds like something from a trendy restaurant menu, but this version is pure simplicity: ripe avocados, vegetable stock, curry powder, cream, and a chill in the fridge.
The blender does all the work, turning everything into a velvety jade-green puree with a gentle curry warmth that sneaks up on you after each spoonful.
Heavy cream rounds out the richness while white pepper adds a quiet heat in the background.
Served cold with thin avocado slices dipped in lemon juice as garnish, it’s the kind of elegant starter that takes 20 minutes of effort and looks like a million bucks.
Pro Tips
- Use ripe, dark-skinned avocados like Hass. Underripe avocados won’t blend smooth and taste grassy instead of buttery.
- Chill the soup for at least an hour before serving. The curry flavor mellows and deepens as it sits, and the texture thickens slightly.
- Dip the garnish slices in lemon juice immediately after cutting. Browned avocado on top of a beautiful green soup defeats the whole purpose.
Ingredients
Directions
Split avocados in half with a knife and remove the pits.
Set aside one half.
Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth.
Stir in the curry powder, salt, pepper, cream, and remaining stock.
Chill.
When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice.
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