Total Time
20mins
Prep 15 mins
Cook 5 mins

Anguilla is an Eastern Caribbean Island known as part of the West Indies Caribbean. 90 Percent of the Anguillan population is of African descent, descending from African slaves. The cuisine of Anguilla is comprised of original meals made from the bounty of the land with an emphasis on vegetables.Traditionally served cold with garnishes indicated; but, tastes just as great heated up with the garnishes! From Sister Vegetarian.

Ingredients Nutrition

  • 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
  • Garnish or Mix in bowl

  • 2 tablespoons lemon juice
  • 1 (15 ounce) candiced roasted garlic tomatoes
  • reserved 1/2 avocado, diced
  • Optional Garnish

  • 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

Directions

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