Curried Avocado Soup
Yield
4 servingsPrep
20 minCook
0 minReady
90 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Medium-ripe |
avocados
dark-skinned, ripe |
*
|
| 2 ¼ | cups |
vegetable stock
|
|
| 1 ½ | teaspoons |
curry powder
|
|
| ¾ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Medium-ripe |
avocados
dark-skinned, ripe |
*
|
| 532 | ml |
vegetable stock
|
|
| 7.5 | ml |
curry powder
|
|
| 3.8 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
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.
