2 medium sized Haas avocados
2 1/4 c. veg. stock
1 - 1 1/2 tsp. Curry powder
3/4 tsp. Salt
1/8 ­ 1/4 tsp. White pepper
1/2 c. heavy cream
2 Tsp. Fresh lemon juice

Pit and peel avocados. Set one half aside. Blend other three halves Avocados with 1-cup stock until smooth. Stir in curry, s&p, cream and remaining stock.

Garnish with avocado slices dipped in lemon juice. Serve with Coconut Bread.

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Source: Heather Brady