This creamy soup combines avocado, coconut milk, broth, onion, garlic, jalapeño and cilantro. It is easy to make and a sure hit for anyone who loves avocados!



  • 2 tsp coconut oil
  • 1/2 medium yellow onion, finely chopped
  • 1/2 large jalapeño pepper, seeds & membranes removed, and finely minced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh cilantro leaves
  • 3 Hass avocados, peeled
  • 1/2 tsp sea salt (or more to taste)
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 cups organic  vegetable or chicken broth
  • 1/3 cup coconut milk


Heat the  coconut oil in a sauce pan set over medium-low heat.

Add the onion and jalapeño pepper, and cook (without browning) until the onion is soft and translucent, 7 to 10 minutes.

Add the minced garlic and cook for 2 more minutes.

Stir in the cilantro.

Cool slightly.

Place the avocados and 1 1/2 cups broth in a food processor or  blender.

Pulse until finely chopped.

Add the remaining broth, along with the cooked onion mixture, salt and pepper.

Blend until smooth.

Pour the soup into a bowl and stir in the  coconut milk.

Cover the soup and refrigerate for at least 1 hour.

Serve chilled.


So delicious! Enjoy!



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