Recipe courtesy of Curtis Aikens

Avocado Soup

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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2 tablespoons canola oil

2 onions, chopped

3 cloves garlic, chopped

1 chipotle pepper in adobo chopped

Salt to taste

4 ripe Haas avocados, peeled, cut into chunks

1 quart vegetable stock, plus more, if needed

1/2 cup sour cream, or yogurt

1/3 cup chopped cilantro

2 tablespoons freshly squeezed lime juice

Thinly sliced scallions for garnish


  1. Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and saute until onions are translucent, about 5 minutes. Add salt, avocados and stock. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer 1 minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions.