Avocado Curry Soup Recipes

SPICY CUCUMBER-AVOCADO SOUP

Spicy Cucumber-Avocado Soup image

Spicy Cucumber-Avocado Soup

Categories Soup/Stew Blender No-Cook Vegetarian Quick & Easy Yogurt Lunch Avocado Cucumber Summer Healthy Jalapeño Gourmet

Number Of Ingredients 10

Ingredients

1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
1 (8-ounce) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeño chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives
chives

Steps:

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

COOL AVOCADO-CORN SOUP RECIPE

Cool Avocado-Corn Soup Recipe image

Get ready for a creamy and velvety soup with layers of bright flavor. The corn brings a little crunch, and the shrimp garnish adds a touch of elegance.

Provided by lutzflcat

Categories Trusted Brands: Recipes and Tips Swanson®

Time 2h15m

Yield 4

Number Of Ingredients 11

Ingredients

3 ripe avocados - peeled, pitted, and cubed
2 tablespoons chopped onion
½ teaspoon minced garlic
1 cup Swanson® Chicken Broth
¼ cup plain, low-fat Greek yogurt
¼ cup fat free half-and-half
3 tablespoons lemon juice
1 ½ teaspoons sriracha chile-garlic sauce
salt and ground black pepper to taste
¾ cup frozen corn kernels, thawed
4 cooked peeled deveined medium shrimp

Steps:

Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 23.1 g, Cholesterol 19.9 mg, Fat 24 g, Fiber 11 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 423.2 mg, Sugar 4 g

ULTRAFAST AVOCADO SOUP

Ultrafast Avocado Soup image

Little or no cooking is one way to keep the kitchen cool in the summer, but if the food you produce is cool (and delicious, of course), that's a real plus. Cold soups are a common solution. It's difficult to imagine one simpler than this one, and impossible to imagine one richer and creamier.

Provided by Mark Bittman

Categories soups and stews, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

About 2 cups chopped ripe avocado flesh (3 or 4 small avocados)
3 cups milk, preferably whole
Salt and cayenne pepper to taste
2 tablespoons freshly squeezed lime juice, or to taste
A handful or more of small cooked shrimp
Chopped fresh cilantro or parsley leaves

Steps:

Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).
Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 10 grams, TransFat 0 grams

AVOCADO SOUP

Avocado Soup image

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

Steps:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

AVOCADO CURRY SOUP

Avocado Curry Soup image

Provided by Marian Burros

Categories one pot, soups and stews, appetizer

Time 15m

Yield 4 or 5 servings

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 to 2 teaspoons curry powder
3/4 cup chicken stock or broth
1 cup light cream
1 slightly beaten egg yolk
Few dashes hot pepper sauce
1 medium, ripe avocado

Steps:

Melt butter; stir in curry and add stock. Bring to boil; cover and simmer 10 minutes.
Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat. Remove from heat.
Mash half of avocado and dice the other half; add both to soup.
This soup can be refrigerated, even frozen, until serving time. If it is to be served hot, reheat, stirring constantly. To serve cold, if frozen, defrost and beat vigorously to blend.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 24 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 79 milligrams, Sugar 2 grams, TransFat 0 grams

ANGUILLA CURRIED AVOCADO SOUP

Anguilla Curried Avocado Soup image

Anguilla is an Eastern Caribbean Island known as part of the West Indies Caribbean. 90 Percent of the Anguillan population is of African descent, descending from African slaves. The cuisine of Anguilla is comprised of original meals made from the bounty of the land with an emphasis on vegetables.Traditionally served cold with garnishes indicated; but, tastes just as great heated up with the garnishes! From Sister Vegetarian.

Provided by Sharon123

Categories < 30 Mins

Time 20m

Yield 4-6

Number Of Ingredients 13

Ingredients

2 medium Hass avocadoes, cut into 4 halves (use 3 of the 4 halves in the soup, and reserve 1 half for garnish)
2 1/4 cups vegetable stock
1 1/2 teaspoons curry powder
1/4 teaspoon dried chipotle powder
1/2 cup rice milk
2 tablespoons lemon juice
1 (15 ounce) can diced roasted garlic tomatoes
reserved 1/2 avocado, diced
1 (15 ounce) can red beans, drained
1 1/2 cups chopped mustard greens
1 (15 ounce) can diced roasted tomatoes
reserved 1/2 avocado, diced
2 tablespoons lemon juice

Steps:

Split avocados in half with a knife and remove the pits.
You will have 4 halves of avocados. Use 3 of the 4 halves in the soup.
Place in blender: Scoop out the insides of the three halves of the avocado with a spoon and place in the blender. Add all ingredients in the blender except the garnish. Blend until smooth.
Chill, or heat slightly.
When ready to serve, garnish the soup with the garnish mixture or use optional garnish.

Nutrition Facts : Calories 279.6, Fat 11.4, SaturatedFat 1.6, Sodium 20.4, Carbohydrate 36.9, Fiber 13.8, Sugar 4.1, Protein 12.2

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