Rediscovering the deliciousness of a flavor packed chilled soup.
It’s made from avocado!
On a recent trip to the Mid-Willamette Valley, I got the chance to experience a Sip & Savor tasting at St. Innocence Winery. One of the dishes of the tasting was a chilled avocado soup with coconut milk featuring a light yet vibrant curry spice. It was delicious!
This soup was inspired by it. And, I’m sure you’re going to love it, especially in the Summer months.
I’ve packed as much healing goodness into this recipe as possible to create a mouthful of flavor, yet creamy and cooling Summer soup – perfect as we head into August. By pairing this chilled soup with avocado and coconut milk, this soup is naturally plant-based and dairy-free. The full fat of the avocado and coconut milk also make it the perfect clean Keto meal or snack. This soup is filled with flavor of the combination of herbs used and has a slight punch of heat. The best part? This recipe makes 4 servings, and only has 4.6g net carbs.
Chilled Avocado-Coconut Milk Soup
Gluten-Free, Dairy-Free, Keto, Low-Carb, Plant-Based
Recipe makes 4 servings
What You'll Need
2 avocados, cut into chunks (200g)
3 cups water
1 cup full fat coconut milk
1 lime, peeled
10 sprigs of Italian Parsley
2 garlic cloves
1 1/4 tsp crushed chili flakes
1/2 tsp ground cumin
1 1/2 tsp pink himalayan salt
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 tbsp olive oil
What You'll Need To Know
Combine ingredients in a blender, and process until smooth, about 90-120 seconds. I used a Vita Mix and started at setting 2 and gradually increased to setting 4.
Cover and refrigerate 2 hours or until fully chilled.
Pour soup into serving bowls. Garnish with parsley, olive oil and sprinkle of crushed red chili flakes. Enjoy!