Creamy Thai Avocado Soup
The delicious avocado has a lovely creamy texture that adds a perfect smoothness to this cold curry-spiked soup.
3 very ripe Haas avocados
1 - 14 oz (400 mL) can coconut milk
1 cup (250 mL) distilled water
1/4 cup (60 mL) diced sweet onion
1 large garlic clove, minced
2 Tbsp (30 mL) Thai green curry paste
1 Tbsp (15 mL) cane sugar
2 tsp (10 mL) peeled and grated ginger root
1 tsp (5 mL) finely grated lime zest
1 Tbsp (15 mL) freshly squeezed lime juice
1/4 tsp (1 mL) sea salt
Freshly ground white pepper
1/4 cup (60 mL) finely diced red bell pepper
1/4 cup (60 mL) shredded Thai basil
2 Tbsp (30 mL) minced fresh chives
Pit and peel avocados. Coarsely chop avocados and place in blender or food processor along with coconut milk, water, onion, garlic, curry paste, sugar, ginger, lime zest, lime juice, salt, and generous gratings of white pepper. Whirl until blended and very smooth. Add more water and seasonings to taste if you wish.
Soup will be thick and deliciously creamy. Cut a piece of parchment paper to fit evenly on top of soup. Press onto soup to prevent air from discolouring the surface during refrigeration. Refrigerate until very cold.
To serve, sprinkle with a little diced red bell pepper, shredded basil, and minced chives. For a picnic idea, pour soup into 1 cup (250 mL) Mason jars and refrigerate. Sprinkle with garnishes before serving.
Makes 8 servings or 4 cups (1 L).
Each serving contains: 225 calories; 3 g protein; 21 g total fat (12 g sat. fat, 0 g trans fat); 12 g carbohydrates (4 g sugars, 6 g fibre); 91 mg sodium
source: "Delicious Raw Foods", alive #366, April 2013
Creamy Thai Avocado Soup
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
