Avocado Soup With Chile Oil

This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal, topped with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness.

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 tablespoons neutral-flavored oil such as grapeseed
• 1 yellow onion medium, coarsely chopped
• 0 to taste Kosher salt pinch
• 4 garlic cloves coarsely chopped
• 0.5 teaspoon ground cumin
• 4 cups vegetable broth plus more if needed
• 2 cups unsweetened almond milk
• 4 Hass avocados ripe, pitted, peeled and halved
• 1 cup cilantro packed, coarsely chopped
• 0.25 cup lime juice from about 2 limes
• 0.25 cup neutral-flavored oil such as grapeseed
• 0.5 ounce dried chiles de árbol 15 to 20 chiles, stemmed
• 0 to taste Kosher salt pinch
• 4 teaspoons roasted salted pepitas
• 4 teaspoons minced chives
• 0 tortilla chips for serving
• 0 chile oil drizzle on top

Instructions

1. Heat a medium pot over medium-low heat. Add 2 tablespoons of neutral-flavored oil.
2. Add 1 medium yellow onion, coarsely chopped, and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and slightly brown, about 7 to 8 minutes.
3. Add 4 garlic cloves, coarsely chopped, and cook until slightly browned, another 2 to 3 minutes. Stir in 1/2 teaspoon of ground cumin and cook until fragrant, about 30 seconds.
4. Add 4 cups of vegetable broth and bring the mixture to a simmer. Cook until onion and garlic are soft, about 3 to 5 minutes. Add 2 cups of unsweetened almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
5. Combine 4 ripe medium Hass avocados, 1 packed cup of cilantro, 1/4 cup of fresh lime juice, and the cooled broth mixture in a blender. Blend until completely smooth, adding up to 1/2 cup of additional broth or water if the mixture is too thick. Season with more salt if necessary.
6. To make the chile oil, heat a small saucepan over medium-low heat and add 1/4 cup of neutral-flavored oil and 1/2 ounce dried chiles de árbol. Stir continuously until the chiles are fragrant, about 5 minutes, and remove from heat. Allow to cool slightly, then transfer to a blender with a pinch of salt. Pulse until chiles are finely ground.
7. Serve the soup at room temperature or chilled. Divide among bowls and garnish with 4 teaspoons roasted salted pepitas, 4 teaspoons minced chives, tortilla chips, and a drizzle of chile oil.