Avocado Soup, chilled

Posted by Lala Naidu on

Avocado Soup Recipe

Serves 4, dairy and GF free


  • 1 tablespoon sunflower oil
  • 2 ripe avocados, halved, pitted, peeled, and sliced
  • 2 cups fresh carrot juice
  • 3-inch piece cucumber, peeled and coarsely shredded
  • juice of 1 orange, about 3 tablespoons
  • 1 teaspoon ground cumin, toasted (toast in dry skillet 1 minute)
  • 1 teaspoon ground coriander, toasted (toast in dry skillet 1 minute)
  • 1 tablespoon Bragg's amino acids
  • 2 tablespoons chopped fresh fennel leaves
  • 2 cups filtered water
  • 1 teaspoon maple syrup
  • ½ cup finely shredded zucchini
  • Sea salt to taste
  1. Put all the ingredients, except the zucchini and salt, in a blender or a food processor fitted with the S-blade. Blend or process until smooth. Pour into a large mixing bowl.
  2. Stir in the zucchini, season to taste with salt, cover, and chill in a refrigerator for 20 minutes before serving.

Note: To modify for Vata dosha, serve warm; omit the cucumber; add 1 tablespoon lemon juice and a pinch of black pepper. Too sweet for Kapha.

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