In a blender, add the avocado and remaining blender ingredients
Blend until it's very smooooooooth. Set aside
In a small pan, add the oil and heat it on medium for 20 seconds
Add the shallots and let them brown
Add the ginger and stir
After 30 seconds, reduce heat to as low as it will go
Slowly add the avocado mixture to it
Add the water and taco seasoning. Mix well
Heat on low for about 3-5 minutes. When you start seeing the bubbles “burping”, turn off the heat
Transfer to a soup bowl and serve immediately
Video
Notes
Make sure you use the small avocado and NOT the large avocado. The soup will be flavorless with the big avocado
When the pan is on the stove, don't cook for more than 5 minutes. It will start to burn from the bottom and ruin the taste of the soup
Don't skip the almond and pistachio topping. It adds so much flavor and crunch to the soup
Serve this soup immediately after making it. It's best when served hot
If you can handle more spice, feel free to add more jalapeno
I like the texture of the shallots in the soup. If you don’t want to "feel" the shallots when eating the soup, stir fry them first in a little oil. Add it to the blender ingredients and blend away. Continue with the rest of the steps after that.
Nutrition
Calories: 278kcal
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