Creamy Avocado Soup Recipe

This delicious, creamy avocado soup can be served cold or warm depending on the season - the seasons have been changing daily here in the Blue Mountains these last few weeks so this soup was a perfect choice for our recipe this month - I served it cold.

Makes 2 - 4



Soup Ingredients

2 avocados
1 small cucumber
Small handful of fresh coriander
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon Himalayan pink salt
1 teaspoon tamari
1/8 – 1/4 teaspoon cayenne
1 cup water (if wanting warm soup use hot water)


1. Blend all ingredients, except the sour cream and chopped chives in a high-speed blender until smooth.
2. Transfer to a serving bowl and garnish with sour cream and chopped chives. ( I substituted scallions this time)

Sour Cream Ingredients

1 1/2 cup raw cashews
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 cup water
1/2 teaspoon Himalayan pink salt


1. Blend all ingredients in a high-speed blender. Add small amounts of water if you’re having trouble getting the cashews smooth.
2. Leftovers transfer to a container and refrigerate. It will firm up a little and make an excellent dip for fresh veggies. Better make more on purpose for unexpected guests this season.


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