The cold soup I make all summer. Blender to bowl in 4 minutes, no stove required.
There’s a moment every summer when nothing sounds worse than turning on the stove. The kitchen is already hot, you’re already tired, and the idea of standing over a pot for any length of time is genuinely unappealing. That’s when this soup saves me.
This keto ginger turmeric lime avocado soup is creamy, bright, a little spicy, and ridiculously refreshing. It’s cold, which throws some people off at first, but cold soup has been a thing in warm climates for thousands of years for a reason — it actually feels good to eat when it’s hot out. This version pulls flavor from ginger turmeric bone broth, fresh lime, and a careful blend of spices that gives every spoonful warmth and depth without weighing you down.
At 0.8g net carbs and 8.7g protein per serving, it’s keto, low-carb, naturally gluten-free, and the kind of recipe that takes 4 minutes total but feels like wellness in a bowl.
Why You’ll Love This Recipe
- No stove required. Blender to bowl, that’s it.
- 0.8g net carbs and 8.7g protein per serving. Truly low-carb and surprisingly filling.
- Anti-inflammatory ingredients. Avocado, turmeric, ginger — your body will thank you.
- Make-ahead friendly. Tastes even better after chilling.
- Naturally dairy-free and gluten-free. Friendly for keto, paleo, Whole30, and most allergy-conscious eaters.
Ingredients You’ll Need
- 349g avocado (about 5 small) — ripe, soft to the touch. Underripe avocado won’t blend smoothly.
- 24 oz Ginger Turmeric Butcher’s Bone Broth, room temperature — the flavor base. The ginger and turmeric do most of the heavy lifting.
- 12 oz Swanson’s chicken bone broth — thins the soup and adds depth.
- 1 tbsp lime juice — fresh only. Bottled won’t give you the same brightness.
- 5 tsp Murray River salt (or to taste) — this is a lower-sodium specialty salt. Use less if using regular salt.
- 1 tsp ground white pepper — gives heat without changing the color.
- ¼ tsp cayenne — a little kick.
- ½ tsp cumin — earthy depth.
- 1 tsp granulated garlic — garlic powder works too.
- 1 tsp coriander powder — bright, citrusy, ties everything together.
How to Make Keto Avocado Soup
Step 1: Combine Everything
In a large bowl, add all the ingredients — the avocado, both bone broths, lime juice, salt, and all the spices.
Step 2: Blend
Using a hand blender (immersion blender), blend everything together until completely smooth and creamy. No lumps, no chunks of avocado — you want it silky.
Step 3: Taste and Adjust
Taste the soup and adjust the seasoning. Cold soup tastes different than warm soup — flavors mute a little when chilled, so you might need a touch more salt, lime, or cayenne. Adjust to your taste.
Step 4: Chill
Cover and refrigerate until fully chilled. The soup gets thicker and richer as it sits, and the flavors meld beautifully.
Step 5: Serve
Stir well before serving. Ladle into bowls and enjoy immediately. Optional toppings: a drizzle of good olive oil, a sprinkle of fresh herbs, a lime wedge on the side, or a few extra cracks of black pepper.
Expert Tips for the Best Results
- Use room-temperature bone broth. Cold broth and avocado don’t blend smoothly together — you’ll get a lumpy soup. Let the broth come to room temp first.
- The Butcher’s bone broth gets gelatinous when chilled. Don’t panic — that’s a sign of a high-quality bone broth (lots of collagen). When you go to serve, thin it out with the Swanson’s chicken broth or a splash of water if needed.
- Bone broth is the first choice for thinning. Water works in a pinch, but you’ll lose some flavor and richness. Reach for broth first.
- Adjust seasoning AFTER chilling. Cold mutes flavors. Always taste once it’s chilled and dial in the salt, lime, and cayenne from there.
- Use ripe avocados. Underripe avocado won’t blend smoothly and will give you a grainy texture. Wait until they’re soft to the touch.
Variations & Substitutions
- Add greens — a handful of spinach or cilantro blended in adds nutrients and a bright color boost.
- Swap the heat — use jalapeño instead of cayenne for a fresher kick.
- Make it richer — a splash of coconut milk or a tablespoon of olive oil blended in adds silkiness.
- Add protein — top with shredded chicken, sliced hard-boiled egg, or crumbled bacon to make it a full meal.
- Different broth — plain bone broth works if you can’t find the ginger turmeric version. Just add fresh grated ginger and turmeric to compensate.
- Add garnishes — fresh cilantro, diced cucumber, radish slices, or chili oil all work beautifully on top.
Storage & Meal Prep
Use your nose on this one — keep it until it either smells off or you don’t want to look at it anymore.
Refrigerator: Store in an airtight container. Avocado-based soups can oxidize and brown slightly over time — a layer of plastic wrap pressed directly onto the surface helps. Stir well before serving.
Make-ahead: This soup is actually better made a few hours ahead so the flavors meld and it fully chills. Perfect for prepping in the morning to eat for lunch, or the day before for guests.
Freezer: Not recommended. Avocado doesn’t freeze well — the texture goes off when thawed.
Nutrition Information (Per Serving)
Makes 6 servings.
- Calories: 128
- Fat: 8.6g
- Carbs: 5.8g
- Fiber: 4g
- Net carbs: 0.8g
- Protein: 8.7g
Frequently Asked Questions
Cold soup? Really? Yes, really. Cold soups have been a staple in warm-climate cuisines for thousands of years — gazpacho, vichyssoise, Korean naengmyeon broth, the list goes on. When it’s hot outside, your body actually craves cool, refreshing food. Give it a chance. You’ll get it after the first spoonful.
Why does the soup thicken in the fridge? The Butcher’s bone broth is high in collagen, which naturally gels when chilled. This is a sign of a quality bone broth. To serve, just stir well and thin out with more broth (or water) until it’s the texture you want.
Can I serve this warm? You can gently warm it, but I wouldn’t bring it to a boil — the avocado can get bitter and the texture changes. The whole magic of this recipe is the cold, refreshing profile. I’d suggest serving it as designed at least once before adapting.
What does Butcher’s bone broth taste like? The Ginger Turmeric version specifically has a warming, slightly spicy, earthy flavor — the ginger gives it a bright zing and the turmeric adds depth. It’s the flavor backbone of this soup.
Can I use a regular blender instead of an immersion blender? Yes — just blend in batches since the bowl will be full. Make sure to remove the small cap on the lid so steam (or air pressure) doesn’t build up, even with cold ingredients.
Is this filling? Surprisingly, yes. The avocado provides healthy fats and fiber, and the bone broth adds protein. A bowl of this is way more satisfying than you’d expect, especially on a hot day when heavier meals feel like too much.
What can I serve it with? Keto crackers, sliced cucumber and radish, a side of grilled shrimp, or just on its own as a light lunch. It’s versatile.
If you make this, tag @ketowilder on Instagram — I’d love to see your bowl.
