Ingredients
Method
- In a medium skillet over medium heat, combine coconut oil, diced jalapeño, diced white onion, pressed garlic, and sea salt. Sauté until the onions are translucent and most of the coconut oil has been absorbed, about 7-10 minutes.
- Transfer the sautéed mixture to a high-speed blender.
- Add the diced avocado, minced cilantro, bone or vegetable broth, and lime juice to the blender. If desired, include onion salt.
- Blend on high speed until well mixed and smooth. Add more broth if necessary to reach your desired creamy consistency.
Notes
- For an extra creamy texture, ensure your avocados are perfectly ripe but not overly soft. - If you prefer a milder flavor, remove the seeds and white membrane from the jalapeño before dicing.
- To store, refrigerate the soup in an airtight container for up to 2 days. The lime juice helps prevent browning, but a thin layer of plastic wrap pressed directly onto the surface can further protect it.
- I once made the mistake of adding all the broth at once, which resulted in a thinner soup than intended. Always add broth gradually to achieve your preferred consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To store, refrigerate the soup in an airtight container for up to 2 days. The lime juice helps prevent browning, but a thin layer of plastic wrap pressed directly onto the surface can further protect it.
- I once made the mistake of adding all the broth at once, which resulted in a thinner soup than intended. Always add broth gradually to achieve your preferred consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.