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Caribbean Avocado Soup
Prep:
|
Cook:
2 servings
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Ingredients
3 ripe avocados
2½ cups chicken or vegetable stock (choose organic, no added preservatives)*
1 tsp curry powder
1 tsp lemon juice
¼ tsp salt
¼ tsp white pepper
½ cup plain yogurt†
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3 ripe avocados
591 ml chicken or vegetable stock (choose organic, no added preservatives)*
1 tsp (5 ml) curry powder
1 tsp (5 ml) lemon juice
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) white pepper
118 ml plain yogurt†
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
Instructions
- Cut the avocados in half lengthwise, scoop out the inside of 5 halves of the avocados, setting one half aside for garnish.
- Place the avocados into a blender with 1½ cups (355 ml) of stock. Blend.
- Add the curry powder, lemon juice, salt, white pepper, yogurt, and remaining 1 cup (237 ml) of stock to the blender. Mix thoroughly.
- Chill in the refrigerator for 5 to 10 minutes.
- Serve immediately (as to not let avocado get brown) and garnish each bowl with a few slices of the reserved avocado.
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Nutritional Info
Storage
Notes
*For Vegetarian: Use vegetable stock †For SCD: Use 24-hr fermented yogurt.
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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