Avocado soup with shrimp and garlic chips

Avocado soup with shrimp and garlic chips

This easy-to-make smooth low-carb avocado soup is perfect for a light meal or appetizer. It is also pretty enough for company or a special evening. The shrimp and the garlic chips make this low-carb soup extra festive and luxurious.

Avocado soup with shrimp and garlic chips

This easy-to-make smooth low-carb avocado soup is perfect for a light meal or appetizer. It is also pretty enough for company or a special evening. The shrimp and the garlic chips make this low-carb soup extra festive and luxurious.
USMetric
4 servingservings

Ingredients

  • 4 (1¾ lbs) 4 (800 g) ripe avocadoripe avocados
  • 2 cups 475 ml coconut milk
  • ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro
  • 1 tsp 1 tsp fresh ginger
  • ½ ½ red chili pepper, seeds removedred chili peppers, seeds removed
  • 1 tsp 1 tsp sesame oil
  • 2 tbsp 2 tbsp lime juice
  • salt or fish sauce to taste
  • 1 tbsp 1 tbsp coconut oil
  • 5 5 garlic clove, thinly slicedgarlic cloves, thinly sliced
  • 1 lb 450 g shrimp, peeled and deveined
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Instructions

  1. In a food processor add avocado, coconut milk, cilantro, ginger, chili, sesame oil, and lime juice. Blend until smooth. You could also use an immersion blender.
  2. Add the avocado mixture to a sauce-pan on medium heat. Season with salt or fish sauce, and some more lime juice if you like. Combine well and keep simmering for a few more minutes.
  3. Add half of the coconut oil to a large hot frying pan. Add the garlic slices. Fry until the garlic is starting to get some color. Remove and set aside.
  4. In the same pan, heat the remaining half of coconut oil. Fry the shrimp until pink and cooked through. Season with salt to taste.
  5. Serve and garnish the soup with shrimp and the fried garlic chips.

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2 comments

  1. alina sweeney
    I am a fan of avocado's so this was a hit for me. Easy to make, nice and light meal. Loved the garlic chips on top.
  2. DEBORAH
    I bet this would be great chilled in the summer as well.

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