Get excited, because your love for soup no longer has to be put away with your winter jacket and scarf. Just because it’s getting warmer outside doesn’t mean you can’t enjoy a comforting bowl of avocado soup or a ginger-carrot creation. In fact, these soups were made for sunnier times. 

Just like as chili warms you up while it’s snowing outside, there are chilled concoctions that can cool you down and nutrient-rich spring veggie versions that can boost your energy. Either way, soup lovers, rejoice!

Chilled Avocado Soup

Move on over, guacamole — there’s a new avocado dish in town. Marcela Valladolid’s Chilled Avocado Soup, served cold , is a beautiful dinner option for the warmer months. With a bit of spice from serrano chiles and fresh flavor from the avocado and lemon juice, it would be a surefire hit at any spring get-together.

Chilled Cucumber Soup

Cucumbers are often reserved for veggie trays or salads, but it’s easy to make them the star of the meal with this Chilled Cucumber Soup from Food Network Magazine. It’s got fresh and bright ingredients like tomatoes, bell peppers, and dill, so it’s just as refreshing as it is satisfying.

Ginger-Carrot Soup

Not only is this soup a bright and cheerful color, it’s also packed full of nutrients that’ll have you feeling bright and cheerful. Carrots, pine nuts, Greek yogurt and fresh ginger all come together in this Food Network Magazine recipe to make this a perfectly tangy springtime bite.

Asparagus and Bread Soup with Pancetta

Anything that involves pancetta is okay in our book, but it’s even better when there is creamy soup underneath. Onions, shallots, asparagus, spinach and bread give this dish its hearty texture while the pancetta and creme fraiche lend a little crunch and tanginess.

Parker’s Split Pea Soup

For something with a bit more texture, try Ina Garten’s take on classic pea soup. Everything gets thrown into one pot, so it makes for quick and easy cleanup. Plus, with red potatoes and carrots added in, this soup is hearty enough to be a full meal.