This is a great soup for the summertime. Its refreshing and super easy to make. It is gluten free and also has great flavor without any animal product, so there are also ways to cook vegan.
4 T Butter (use olive oil if needed)
2 Carrots, peeled and grated
4 Green Onion, sliced thin (white and light green parts)
2 Cloves Garlic, minced
1 Avocado , diced small
1/3 C Fresh Cilantro, diced
8 C Chicken Broth (use vegetable if needed)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Paprika
1/3 C Long Grain Rice (I used Basmati)
4 C Cooked Shredded Chicken (I used a rotisserie chicken) -Can omit if needed
15.5 oz. Can Coconut Milk
Juice of 1 Lime
Salt and Pepper to taste
-In large pot over medium heat melt butter (or heat oil), add in carrot, garlic and onion. Cook for 5 minutes. Add in avocado, cilantro, broth, chili powder, cumin and paprika. Bring to boil, boil 10 minutes covered. Use an immersion blender to blend all ingredients smoothly. Can use a blender if needed, but do a little at a time to prevent top from exploding off.
-Add in rice and chicken, bring back to boil, reduce to low boil, cover and cook 20 minutes.
-Remove from heat, add in coconut milk and lime juice. Allow to cool off (best at room temperature), Can serve with more avocado or cilantro. Enjoy!