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Creamy Thai Avocado Soup

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    The delicious avocado has a lovely creamy texture that adds a perfect smoothness to this cold curry-spiked soup.

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    3 very ripe Haas avocados1 - 14 oz (400 mL) can coconut milk1 cup (250 mL) distilled water1/4 cup (60 mL) diced sweet onion1 large garlic clove, minced2 Tbsp (30 mL) Thai green curry paste1 Tbsp (15 mL) cane sugar2 tsp (10 mL) peeled and grated ginger root1 tsp (5 mL) finely grated lime zest1 Tbsp (15 mL) freshly squeezed lime juice1/4 tsp (1 mL) sea saltFreshly ground white pepper1/4 cup (60 mL) finely diced red bell pepper1/4 cup (60 mL) shredded Thai basil2 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

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    Creamy Thai Avocado Soup

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