8gm curry powder
300ml double cream
15ml lemon juice
Black pepper, ground
Peal and Chop the avocados in to 1/4.
Place avocados, curry powser, salt, pepper and double cream in to a blender and mix to a smooth past.
Combine the stock, lemon juice and add a little to the blended mixture. Blend in remaining stock mix. Pour the soup into a saucepan and reheat gently. Season the soup further to taste.
Garnish each individual serve with finely sliced avocados and chopped parsley