3 small avocados
3 cups chilled low sodium vegetable broth
½ cup plant-based yogurt*
¼ cup minced fresh cilantro
3-4 tablespoons freshly squeezed lime juice (or to taste)
½ teaspoon ground coriander
¼ teaspoon onion powder
¼ teaspoon ground cumin powder
1-2 cloves fresh garlic, minced
½ -1 jalapeño pepper, seeded and cored
Salt and freshly ground pepper to taste
Organic edible flowers
Minced fresh cilantro
Blend all the ingredients until smooth.
Refrigerate at least 4 hours to chill and to allow the flavors to meld.
Taste and adjust seasonings.
*Any plant-based yogurt can be used but Forager Cashew Yogurt is very creamy and has a neutral flavor.
How much garlic and jalapeño pepper you use depends on how garlicky and spicy you like your soup. Pepper heat varies tremendously from pepper to pepper.