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Raw Vegan Curry Coconut Soup

Curry Coconut Soup

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Ingredients Method

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)

Method
 

  1. Fill a medium size bowl with the sliced vegetables (bell pepper, cucumber noodles, and cilantro).
  2. 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!