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Caribbean Avocado Soup


  • 3 ripe avocados
  • 2 1/2 cups chicken stock (choose organic, no preservatives)
  • 1 tsp curry powder
  • 1 tsp salt
  •  1/4 tsp white pepper
  •  1/2 cup yogurt 


  1. Cut the avocados in half lengthwise, scoop out the inside of 5 halves of the avocados, setting one half aside for garnish.

  2. Place the avocados into a blender with 1-. cups of chicken stock. Blend.

  3. Add the curry powder, salt, white pepper, yogurt and remaining 1 cup of stock to the blender. Mix thoroughly.

  4. Chill in the refrigerator for 5 to 10 minutes.

  5. Serve immediately (as to not let avocado brown) and garnish each bowl with a few slices of the reserved avocado. 

Source: Recipes for the Specific Carbohydrate Diet by Raman Prasad

Yields approximately 3.5 cups, approx. 7 servings

IBD-AID Phases I*, II, and III (as tolerated)

*Please note that this recipe is high in healthy fats and fiber, if you are having difficulty with digesting fats and fiber trial a small portion of soup, as tolerated*