AVOCADO SOUP WITH CHILE OIL

Avocado Soup With Chile Oil image

Provided by Jocelyn Ramirez

Time 35m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons neutral-flavored oil, such as grapeseed
1 medium yellow onion, coarsely chopped
Kosher salt
4 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
4 cups vegetable broth, plus more if needed
2 cups unsweetened almond milk
4 ripe medium Hass avocados, pitted, peeled and halved
1 packed cup cilantro, coarsely chopped
1/4 cup fresh lime juice (from about 2 limes)
4 teaspoons roasted salted pepitas, for serving
4 teaspoons minced chives, for serving
Tortilla chips, for serving
1/4 cup neutral-flavored oil, such as grapeseed
1/2 ounce dried chiles de árbol (15 to 20 chiles), stemmed
Kosher salt

Steps:

Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.