Creamy Avocado Soup

Creamy Avocado Soup

Your skin needs hydration and collagen to stay soft and supple. With collagen from bone broth and healthy oil from avocados, this soup give your body what it needs to keep your skin dewy and glowing.

We've also included a sweet and spicy mango salsa to add a whole new depth of flavor to the avocado soup. If you're allergic to mangos or prefer another topper, there are several options in the notes that you might enjoy.

Prep time: 20 min for both recipes | Cook time: 20 min | Yield: 4-5 servings 


For the soup:

  • 2 tablespoons avocado oil
  • 1 small onion, about ½ cup diced
  • 1 clove garlic, minced
  • 1 quart (4 cups) chicken bone broth 
  • 2 ripe avocados, peeled and cut into chunks
  • 1 cup full fat canned coconut milk 
  • ¼ cup freshly squeezed lime juice, about 2 limes
  • ½ cup cilantro, stems removed 
  • ½ - 1 teaspoon ground coriander
  • 1 teaspoon Celtic or pink Himalayan salt 
  • ½ teaspoon black pepper

For the mango salsa:

  • 2 ripe mangos, ¼-inch dice
  • ½ red bell pepper, ¼-inch dice
  • ¼ cup red onion, ¼-inch dice
  • ½ small jalapeno, seeded and finely minced, about 2 tablespoons
  • 2 tablespoons freshly squeezed lime juice, about 1 lime
  • 2 tablespoons cilantro, stems removed, coarsely chopped
  • ¼ - ½ teaspoon Celtic or pink Himalayan salt 


To make the salsa: 

Combine all ingredients in a bowl, toss, and refrigerate so flavors can meld while you prepare the soup.

To make the soup: 

In a stockpot over medium heat, add avocado oil and onions and sauté for 7-8 minutes until soft. Add garlic and sauté for another 1-2 minutes. 

Add broth, avocados, coconut milk, lime juice, cilantro, coriander, salt, and pepper and simmer for 15–20 minutes. Blend with an immersion blender or using a food processor or blender. If you use the latter, process the soup in batches, covering the top with a clean kitchen towel to avoid getting burned.

If you want to thin the soup, add a little more bone broth. To make the soup even creamier, add more coconut milk. Serve with mango salsa or one of the variations below.


There are endless delicious variations for this one. If you decide to skip the mango salsa, any number of ingredients make excellent toppings for this soup. A few of my favorites are onions or scallions, chopped cilantro, salsa fresca, chopped tomatoes, a drizzle of olive oil, toasted pepitas, or hot sauce. 

If you enjoy hot and smoky flavors, consider adding smoked paprika, ground chipotle powder, or chipotle in adobo to the soup. If you use the latter, add before blending. Start with ½ chipotle pepper and 1 or 2 teaspoons of adobo. You can always add more, but you can't take it back.