Creamy Avocado Soup

• 2 large ripe avocados, pitted and peeled
• Juice of 1/2 lemon
• 1 recipe Vegan Sour Cream (page 7)
• 2 cups rice milk, more or less as needed
• 1 medium red bell pepper, finely chopped
• 2 scallions, green parts only, thinly sliced
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh cilantro or parsley
• 1 teaspoon ground cumin
• 1/2 teaspoon good-quality curry powder
• Salt and freshly ground pepper to taste

1. Finely dice enough avocado to make 1 cup, then mash the remainder well.
2. Combine the diced and mashed avocados in a serving container and mix immediately with the lemon juice.
3. Stir in the sour cream, then enough rice milk to give the soup a slightly thick consistency.
4. Stir in the remaining ingredients and refrigerate, covered, until thoroughly chilled.
5. Per serving:
6. Calories: 326
7. Total fat: 24g
8. Protein: 7g
9. Fiber: 4g
10. Carbohydrate: 26g
11. Cholesterol: 0mg
12. Sodium: 186mg

avocados, lemon, recipe vegan, rice milk, red bell pepper, scallions, fresh dill, fresh cilantro, ground cumin, curry powder, salt

Taken from www.epicurious.com/recipes/food/views/creamy-avocado-soup-378983 (may not work)