Cream of Avocado Soup
When it comes to soups, I love all types and variations, but this vegan cream of avocado soup is definitely one of my favorites! It's yummy, healthy and super easy to make in just 25 minutes.
Ingredients
- 2 cups vegetable broth or water
- ½ tsp cumin seeds
- 1 Tbsp coconut oil
- 1 red chili dried
- 1 Tbsp lemon juice
- 1 red onion chopped
- 3 cloves garlic chopped
- 1 stalk celery chopped
- 1 can coconut milk
- 3 avocados peeled and pitted
- ⅓ cup cilantro
- 1 tsp chili flakes
- rice chili crisps optional
Instructions
- Heat a pot on medium.
- Add the cumin seeds and chili and dry fry for about a minute.
- Add the coconut oil and let it melt.
- Add the chopped onion and garlic and stir-fry for about 3 minutes, until fragrant.
- Add the celery and cook for about 4 more minutes.
- When nice and soft, add the vegetable broth and bring to a boil.
- Simmer for about 5 minutes, then take out the chili.
- Add half a can of coconut milk, the lemon juice, avocados, cilantro, chili flakes, and the broth to a food processor.
- Blend until smooth and fully incorporated.
- To serve, divide between bowls, add about 2 Tbsp of the reserved coconut milk to each, and sprinkle with additional chili flakes and rice chili crisps.
- Bon appétit!
Notes
Reserve half the can of coconut milk for the topping — step 8 blends only half, and the drizzle at serving relies on the saved portion. Best served fresh, as avocado can brown; if you need to store it, keep it in an airtight container in the fridge for up to 1 day.