Avocado Soup To Cool Off And Maintain Weight Loss

Avocado Soup To Cool Off And Maintain Weight Loss


Avocado soup is perfect for hot summer days when you don’t feel like sweating over a stove. Creamy avocados and rich coconut milk both provide plenty of healthy saturated fat which may be the ideal fuel source for our body providing many healthy benefits for our immunity and brain function. Our chilled Avocado Soup is nourishing, satisfying, cooling, and approved for the 21-Day Clean Program.

Contrary to popular cultural fat-phobic beliefs, healthy sources of fat can help us lose weight, balance our hormones, and just generally feel happy.

The Benefits of Avocado Soup

Avocado Soup is one of our favorite summer recipes, especially when we are cleansing. It’s nice to take a break from our favorite smoothies every once in a while and opt for a spoon-worthy, filling, soup.

Chilled summer soups help us cool down and stay energized on the hot, dog days of summer. Avocados are rich in minerals such as stress-relieving potassium and heart-healthy folate. They also contain good amounts of beauty-boosting antioxidants such as vitamin C and E.

Along with healthy fats, avocados are rich in water, fiber, and protein making them extremely filling which can help us maintain a healthy weight after the cleanse.

Nutrient-Dense Spices in Our Avocado Soup

Our chilled avocado soup recipe calls for a flavorful curry kick. Curry powder commonly contains anti-carcinogenic and mineral-rich spices such as cardamom, cumin, cardamom, and turmeric which contains curcumin, a naturally-occurring chemical compound that’s a potent anti-inflammatory which can aid digestion and joint pain.

Avocado Soup with Coconut Curry

Serves: 1

Prep time: 10 minutes



2 ripe avocados

½ cup coconut milk, plus extra for garnish

2 teaspoons curry powder

juice of 1 lime

½ cup water

1 teaspoon sea salt

Optional garnishes

cilantro leaves

a few tablespoons diced carrots



Remove skin and pits from avocados.


Add avocados and other ingredients to a high-speed blender and blend on high until smooth and creamy.


Pour into a bowl and garnish with cilantro, chopped carrots and a drizzle of coconut milk (all optional).

Recipe by Frank Giglio