Avocado Coconut Soup

avocado coconut soupMakes 2 servings or 4 shooters


  • 1 large avocado, pitted, peeled and mashed
  • 1 onion, chopped
  • 2 tbs Devo Olive Oil’s Persian Lime EVOO
  • 2 c vegetable stock
  • 1 c coconut milk
  • ½ tsp cayenne pepper, plus more for garnish
  • Freshly ground sea salt and black pepper
  • 3 tbs cilantro, chopped
  • 1/2 tsp coconut flakes
  • 1 sweet pepper (red, yellow or orange), diced


  • Add EVOO to saute pan and cook onion until caramelizing begins.
  • Slowly add stock and bring to boil.
  • Bring to boil and add avocado and cayenne pepper.
  • Simmer for 5-10 minutes.
  • Add coconut milk and 2 tbs cilantro.
  • Use immersion blender to mix until smooth.
  • Add sea salt and pepper to taste.
  • Place in serving bowls and garnish with pepper, cilantro and coconut.

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