Equipment
Ingredients
Aromatics & Base
- 15 g unsalted butter, melted
- 2 shallots, finely diced
- 1 garlic clove, minced
- 5 g curry powder
- 500 ml chicken stock, high quality
Finish
- 2 ripe avocados, pitted and scooped
- 100 ml light cream, single cream
- 15 ml lime juice
- 3 g salt
- fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 265 kcal
- Protein
- 8 g
- Carbohydrates
- 23 g
- Fat
- 17 g
- Fiber
- 7 g
- Sugar
- 7 g
- Sodium
- 733 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 11 mg
- Potassium
- 512 mg
- Calcium
- 81 mg
- Iron
- 0.7 mg
- Magnesium
- 38 mg
- Phosphorus
- 100 mg
- Zinc
- 0.8 mg
- Vitamin A
- 75 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.8 mg
- Folate
- 43 mcg
- Water
- 110 g
- Caffeine
- 1 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a heavy-bottomed pot, melt butter over medium heat. Add diced shallots and sauté until translucent and soft, avoiding browning.
Add the minced garlic and curry powder. Stir constantly for 60 seconds to bloom the spices and release their aroma without burning.
Pour in the chicken stock. Increase heat to bring to a simmer, then reduce heat and let gently simmer to marry flavors.
Remove the pot from the heat completely. This is crucial to prevent the avocado from becoming bitter. Stir in the scooped avocado flesh and light cream.
Using an immersion blender, blend the mixture directly in the pot until completely smooth and velvety.
Stir in the lime juice and salt. Taste and adjust seasoning. If the soup has cooled too much, return to very low heat briefly, but do not allow it to bubble. Garnish with cilantro and serve.
Chef's Notes
- Ripeness is key: The avocados must be buttery ripe. If they are firm, the soup will be grainy and lack the signature creaminess.
- Do not boil: Cooking avocado at high heat creates distinct bitter compounds. The soup should only be warmed gently.
- Texture adjustment: If the soup is too thick (depending on avocado size), thin it out with a splash of extra stock or water.
Storage
Refrigerator: 1 day — Avocado oxidizes quickly. Press plastic wrap directly onto the surface of the soup to prevent browning. Reheat very gently; do not boil.
Reheating: Warm on low heat to 60°C maximum to prevent bitterness.
Troubleshooting
Soup tastes bitter
Cause: Avocado was cooked at too high a temperature or boiled
Fix: Add a pinch of sugar and more lime juice to mask the bitterness; difficult to fully fix
Prevention: Remove pot from heat before adding avocado; never boil after blending
Soup turns brown quickly
Cause: Oxidation due to exposure to air and lack of acid
Fix: Cannot be fixed visually, but safe to eat
Prevention: Ensure lime juice is added immediately after blending; cover surface with plastic wrap if storing
Cultural Context
While avocado soup has roots in Latin American cuisine, this iteration embraces a modern global palate by incorporating curry powder—a British invention modeling Indian spice blends. The result is a fusion dish that highlights the avocado's natural fat as a carrier for complex spices.
