Avocado Curry Soup Recipes
AVOCADO SOUP
Mmmm. This is a wonderful summer soup.
Provided by Jennifer Madigan
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
- In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
- Chill for at least half an hour before serving. Garnish with diced tomato.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 12.5 g, Cholesterol 81.9 mg, Fat 40.6 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 16.5 g, Sodium 374.4 mg, Sugar 1.9 g
AVOCADO CURRY
The first thing I do when I visit my favorite Thai restaurant is ponder the specials board. On my one of my recent visits, they had avocado curry. I had never thought of mixing a decadent coconut curry with a delicious avocado. After all, delicious fat plus more delicious fat is always a win. So I ordered it, made mental notes along the way and whipped up a batch the very next day. One tweaking batch later, and I've arrived at this. Serve over rice or noodles.
Provided by Jsmaster
Categories World Cuisine Recipes Asian Thai
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil.
- Stir green beans, tempeh, and carrot into curry; reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil; cook and stir until basil is wilted, about 2 minutes more.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 24.3 g, Fat 42 g, Fiber 9.1 g, Protein 19.4 g, SaturatedFat 21.6 g, Sodium 865.3 mg, Sugar 3.3 g
AVOCADO CURRY SOUP
Provided by Marian Burros
Categories one pot, soups and stews, appetizer
Time 15m
Yield 4 or 5 servings
Number Of Ingredients 7
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
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
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