Chilled Avocado Soup

  • Prep Time: 15 minutes
  • Yield: Makes 4 servings (serving size: 1 cup)

Nutritional Information

  • Calories per serving: 194
  • Fat per serving: 16g
  • Saturated fat per serving: 3g
  • Monounsaturated fat per serving: 10g
  • Polyunsaturated fat per serving: 2g
  • Protein per serving: 3g
  • Carbohydrates per serving: 14g
  • Fiber per serving: 7g
  • Cholesterol per serving: 3mg
  • Iron per serving: 1mg
  • Sodium per serving: 396mg
  • Calcium per serving:58mg



  • 2 ripe peeled avocados
  • 1 1/2 cups vegetable broth
  • 1 (4-ounce) can or jar chopped green chiles
  • 1/2 cup whole milk
  • 1 tablespoon lime juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro and/or crushed tortilla chips for garnish


1. Cut the avocados in half, and remove the pits.
2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days.

Source: health

Carrot-Onion-Tomato Soup


1. 1/2 cup chopped carrots
2. 1 onion chopped
3. 1tsp turmeric
4. 1 tsp chilli powder
5. 1/2 cup chopped tomatoes
6. 1 tsp lime juice
7. Coriander leaves for garnishing
8. Salt and pepper to taste

1. Heat oil in pressure cooker over medium heat.
2. Add chopped onions and cook, stirring, until softened, about 4 minutes. Stir in turmeric, and chilli powder and cook, stirring, 1 minute longer.
3. Add chopped carrots and tomatoes and 4 cups water. Bring to a boil.
4. Close lid and give 2 whistles. Take off the stove. Allow to cool.
5. Puree carrots onions and tomatoes. Run the mixture through a strainer to discard tomato seeds.
6. Put in a saucepan and heat over medium flame, stirring, until it boils.Add more water if too thick.
7. Stir in lime juice.
8. Season to taste with salt and pepper. Ladle into bowls and garnish with coriander leaves.

Source: yahoo