Curry Coconut Soup

Name: Curry Coconut Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
Cuisine: Indian
Ingredients: 1 thai coconut ((young, the flesh and water of, about a cup of flesh and 1 1/2 cups of water)); 1 carrot ((thin, cut in chunks)); 1 garlic clove ((small)); 1 1/2 tsp ginger ((galangal, if you don’t have galangal ginger, you can use 1 tsp fresh ginger)); 2 tsp curry powder; 1/2 thai chili pepper ((minced, these can be quite spicy so start with less if you don’t want it spicy)); 2 Tbsp green onion ((chopped)); 2 persian cucumbers (( julienned to form noodles)); 1 red bell pepper ((cut into matchsticks)); 1 handful cilantro; 1/2 cup water ((more or less to desired consistency)); 1/2 Tbsp lemon juice ((optional)); 1 date ((medjool, pitted; optional))

Posted on November 7, 2015 by Christine Roseberry in Soups

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

This soup might be raw, but that doesn’t mean it can’t also be hot! There’s nothing like the flavor combinations in That food, combining the sweet with the sour, with a healthy dose of spice thrown in for good measure. Mm mm. Ginger, cilantro, garlic, coconut… This curry coconut soup is not lacking in the flavor department.

This raw vegan soup can be enjoyed warm. Raw doesn’t have to mean cold! If you’re trying to warm your bones on a cool day, consider warming your veggies up a bit in warm water before you set to chopping them up. And of course, make sure you vary your level of chili peppers in accordance with your heat tolerance!

Ingredients

1 thai coconut (young, the flesh and water of, about a cup of flesh and 1 1/2 cups of water)
1 carrot (thin, cut in chunks)
1 garlic clove (small)
1 1/2 tsp ginger (galangal, if you don’t have galangal ginger, you can use 1 tsp fresh ginger)
2 tsp curry powder
1/2 thai chili pepper (minced, these can be quite spicy so start with less if you don’t want it spicy)
2 Tbsp green onion (chopped)
2 persian cucumbers ( julienned to form noodles)
1 red bell pepper (cut into matchsticks)
1 handful cilantro
1/2 cup water (more or less to desired consistency)
1/2 Tbsp lemon juice (optional)
1 date (medjool, pitted; optional)

Servings:

Units:

Directions

Prep

20 min

Total

20 min

Fill a medium size bowl with the sliced vegetables (bell pepper, cucumber noodles, and cilantro).
Blend the rest of the ingredients in the blender. If you want warm soup blend for about 2 minutes, otherwise blend until creamy, pour over vegetables and serve room temperature. Garnish with cilantro. Enjoy!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

NOTE: I put optional for the above two ingredients because this soup really is good both ways, with and without them, however they do go together so it’s best to either use them both or leave them both out.

[social_warfare]

Rate Recipe (click a star to rate)

Chef: Christine Roseberry

Christine Roseberry is a Registered Nurse and Holistic Nutrition Practitioner. She has been healing from fibromyalgia naturally through a raw food diet and healthy lifestyle. It is her hope to inspire you to take charge of your own health to create that GLOWING health from the inside out!