Avocado Soup With Chile Oil
This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice’s acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons neutral-flavored oil, such as grapeseed
- 1medium yellow onion, coarsely chopped
- Kosher salt
- 4garlic cloves, coarsely chopped
- ½teaspoon ground cumin
- 4cups vegetable broth, plus more if needed
- 2cups unsweetened almond milk
- 4ripe medium Hass avocados, pitted, peeled and halved
- 1packed cup cilantro, coarsely chopped
- ¼cup fresh lime juice (from about 2 limes)
- 4teaspoons roasted salted pepitas, for serving
- 4teaspoons minced chives, for serving
- Tortilla chips, for serving
- ¼cup neutral-flavored oil, such as grapeseed
- ½ounce dried chiles de árbol (15 to 20 chiles), stemmed
- Kosher salt
Instructions
Step 1
Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.Step 2
Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.Step 3
To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.Step 4
Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.Step 5
Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.