Caribbean Avocado Soup

Ingredients: 

• 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 

Directions:

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*