Anguilla Curried Avocado Soup Food
AVOCADO SOUP
Steps:
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
- Stir together corn kernels with all other ingredients in a small bowl.
ANGUILLA CURRIED AVOCADO SOUP
Anguilla is an Eastern Caribbean Island known as part of the West Indies Caribbean. 90 Percent of the Anguillan population is of African descent, descending from African slaves. The cuisine of Anguilla is comprised of original meals made from the bounty of the land with an emphasis on vegetables.Traditionally served cold with garnishes indicated; but, tastes just as great heated up with the garnishes! From Sister Vegetarian.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 4-6
Number Of Ingredients 13
Steps:
- Split avocados in half with a knife and remove the pits.
- You will have 4 halves of avocados. Use 3 of the 4 halves in the soup.
- Place in blender: Scoop out the insides of the three halves of the avocado with a spoon and place in the blender. Add all ingredients in the blender except the garnish. Blend until smooth.
- Chill, or heat slightly.
- When ready to serve, garnish the soup with the garnish mixture or use optional garnish.
Nutrition Facts : Calories 279.6, Fat 11.4, SaturatedFat 1.6, Sodium 20.4, Carbohydrate 36.9, Fiber 13.8, Sugar 4.1, Protein 12.2
CURRIED AVOCADO SOUP
Not sure where I found this recipe -- I've had it for many years and thought I would share it. It is served as a chilled soup.
Provided by DailyInspiration
Categories Lime
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, puree avocado, lime, garlic, mayo and curry powder. Transfer to a large bowl and stir in cream, broth, parsley, coriander, tabasco, and white pepper.
- Chill up to 3 days.
Nutrition Facts : Calories 744.9, Fat 70.8, SaturatedFat 24.4, Cholesterol 110, Sodium 339.9, Carbohydrate 29.5, Fiber 18.3, Sugar 2.9, Protein 9
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
SPICY CUCUMBER-AVOCADO SOUP
Steps:
- Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
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