Directions:

Heat the Avocado oil in a saucepan and add chopped onion. Sauté for 5 minutes and add garlic, ginger and 2 of the chillies. Sauté for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat.

Wash spinach and heat until wilted. Place wilted spinach and onion mixture into a blender or food processor and process until mixture is smooth and liquid. Allow to cool.

Cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of the lime and place in a blender container. Process until smooth. Mix with the cooled stock. Chill the soup thoroughly, preferably for several hours.

To make the coriander cream, stir the sour cream (or yoghurt) and light cream together, add the chopped coriander, the remaining chilli, the ground coriander and salt to taste. Chill until you are ready to use it. Taste the chilled soup and add salt, black pepper and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of coriander cream.