Week Thirty Nine: Vegan (or raw!) Avocado-Chile Soup

This soup can be raw or cooked - either way it is vegan and delicious!

2 cloves garlic
2 chile peppers, seeds removed - jalapeno, serrano or pablano.  I use serrano.
2-3 ripe avocados
3 TBLS fresh lime or lemon juice
1 tsp hot, chile sauce
2 cups rice milk
1/2 cup fresh cilantro (I have substituted 1 1/2 tsp ground coriander  if fresh cilantro is unavailable)
1/4 tsp cumin
1 tsp sea salt
1/2 tsp black pepper
2 TBLS EVOO
1/2 cup minced yellow onion
When making this raw, simply add all ingredients (minus the EVOO) to a high speed blender for  1 minute or until smooth and creamy.  Pour into small glasses and sip!

If enjoying this as a cooked soup.  Blend avocado, peppers, cilantro, hot sauce,  lime/lemon juice, cumin, salt, pepper,  1 cup rice milk in a high speed blender for 1 minute.  Saute onion over medium heat in 2 tablespoons of EVOO until soft, add avocado mixture and another cup of rice milk.  Simmer  for 5-10 minutes before enjoying.  

For a more pureed soup, which is what I prefer,  add sauteed onions and second cup of rice milk to blender with avocado mixture and blend before simmering for 5-10 minutes.  

*This recipe was written as a cooked soup (Natural Health magazine).  I blended it into a raw soup and it's now one of my favorites!