(ripe avocados, almond milk + curry powder)
Serves 2 (vegan)
What you need:
2 ripe avocados, pitted and peeled
2 cups almond milk
1 teaspoon curry powder, plus more for garnish
Coarsely ground black pepper
Herbs for garnish
What to do:
1. Apron Up!
2. Blend Soup: In a blender, add avocados, milk and curry powder. Blend until smooth.
3. Heat Soup: In a small saucepan over low heat, add soup and heat JUST until hot. Do not simmer. Season to taste with salt and pepper.
To Serve: Divide soup between two bowls and garnish simply with more curry powder, herbs or a sweet edible leaf.
Recipe based on a recipe from the book A Painter's Kitchen -recipes from the kitchen of Georgia O'Keeffe By Margaret Wood
Food Photography Chia Chong