Creamy Keto Avocado Soup
With its low carb count and filling healthy fats, avocado is a great keto veggie and it really shines in this creamy soup. Per serving: 330 kcal, 32g fat, 7g protein, 6.5g total carbs – 3.5g fiber = 3g net carbs
- Prep Time: 5m
- Cook Time: 20m
- Total Time: 25m
- Serves: 6
- Yield: 6 ~1.5C servings
Ingredients
- 1 tablespoon coconut oil or butter
- 1 clove garlic, minced
- 1/3 cup (~40g) red onion, diced
- 2 large ripe avocados
- juice from 1/2 lime, about 1 tablespoon
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 dash chili powder
- salt and pepper to taste
- 1/4 cup fresh cilantro leaves, coarsely chopped
Instructions
- Remove pits and peels from avocado, and dice them. Toss in lime juice and set aside.
- Melt coconut oil in a medium-sized saucepan over medium heat. Add onion and cook until translucent, stirring regularly, about 3 minutes.
- Add garlic and continue to cook until fragrant, about 1 minute.
- Add avocado/lime mixture to pan. Stir to combine and cook for an additional 1-2 minutes.
- Add chicken broth, cumin, and paprika, and bring just to a boil. Continue to cook at medium heat until avocado is softened, about 7-8 minutes.
- Remove from heat. Use an immersion blender (or transfer soup to a traditional blender) and blend until smooth.
- Return soup to medium heat. Add heavy cream and stir to combine. Add salt and pepper to taste. Cook for an additional 5 minutes, but do not bring to a boil.
- Serve soup warm, topped with the fresh cilantro.