Take the young thai coconut and cut it in half. To cut the coconut in half, chop in the middle of the coconut while you roll it. That should weaken the coconut in the middle and make it easy to break in half. Scoop out the meat. Put half the meat and water into a container, label date and place in fridge for your future Carrot Ginger Soup. Place the other half of the meat and water in a blender. (if you don’t have a coconut just put 1 cup of unsweetened coconut milk and 1/2 Tbsp coconut oil in the blender.)
Place marinated vegetables (save 1/2 cup for the end) and curry powder in the blender and blend to make a smooth puree.
Pour soup into a bowl and garnish with diced vegetables, nutritional yeast and cilantro leaves.
If you will like to warm soup, place in pot on low heat and stir while checking temperature with your finger regularly. It ready once it’s warm. If you have a high-powered blender, you should be able to blend the soup on high to warm it up. Enjoy:)