Anguilla Curried Avocado Soup

• 2 medium Hass avocadoes, cut into 4 halves (use 3 of the 4 halves in the soup, and reserve 1 half for garnish)
• 2 14 cups vegetable stock
• 1 12 teaspoons curry powder
• 14 teaspoon dried chipotle powder
• 12 cup rice milk
• 2 tablespoons lemon juice
• 1 (15 ounce) candiced roasted garlic tomatoes
• reserved 1/2 avocado, diced
• 1 (15 ounce) can red beans, drained
• 1 12 cups chopped mustard greens
• 1 (15 ounce) candiced roasted tomatoes
• reserved 1/2 avocado, diced
• 2 tablespoons lemon juice

1. Split avocados in half with a knife and remove the pits.
2. You will have 4 halves of avocados.
3. Use 3 of the 4 halves in the soup.
4. Place in blender: Scoop out the insides of the three halves of the avocado with a spoon and place in the blender.
5. Add all ingredients in the blender except the garnish.
6. Blend until smooth.
7. Chill, or heat slightly.
8. When ready to serve, garnish the soup with the garnish mixture or use optional garnish.

avocadoes, vegetable stock, curry powder, chipotle powder, rice milk, lemon juice, garlic tomatoes, avocado, red beans, mustard greens, tomatoes, avocado, lemon juice

Taken from www.food.com/recipe/anguilla-curried-avocado-soup-499689 (may not work)