Cream of Avocado Soup
Prep time
Cook time
Total time
When it comes to soups, I can say that I love all types and variations. But this vegan cream of avocado soup is definitely one of my favorites out there! It's yummy, healthy and super easy to make!
Serves: 4
  • 2 cups veggie broth
  • ½ tsp cumin seeds
  • 1 Tbsp coconut oil
  • 1 red chili, dry
  • 1 Tbsp lemon juice
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 1 can coconut milk, divided
  • 3 small avocados, peeled and pitted
  • ⅓ cup cilantro
  • 1 tsp chili flakes
  • rice chili crisps (optional)
  1. Heat a pot on medium.
  2. Add the cumin seeds and chili and dry fry for about a minute.
  3. Add the coconut oil and let melt.
  4. Add the chopped onion, garlic and stir-fry for about 3 minutes, until fragrant.
  5. Add the celery and cook for about 4 more minutes.
  6. When nice and soft, add the veggie broth and bring to a boil.
  7. Simmer for about 5 minutes. Take out the chili.
  8. Add half a can of coconut milk, lemon juice, avocados, cilantro, chili flakes, and broth to a food processor.
  9. Blend until smooth and incorporated.
  10. To serve, divide between bowls, add about 2 Tbsp saved coconut milk on each, sprinkle with additional chili flakes and rice chili crisps.
  11. Bon appetit!
Nutrition Information
Calories: 168 Fat: 11g Carbohydrates: 18g Sugar: 3g Fiber: 8g
Recipe by Gourmandelle | Vegetarian Blog at