Coconut Curry Soup
Thai coconut blended with cucumbers, carrots, green onions and cilantro then spiced with curry and chili pepper make this a must-have recipe for a raw vegan diet.
This recipe provides the following essential nutrients: fiber, selenium, copper, magnesium, phosphorous, and potassium.
Nutritional Information
Prep Time:
15 minutes
Total Time:
15 minutes
Serves:
1 person
Ingredients
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2 Persian cucumbers (julienned to form noodles)
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red bell pepper, cut into matchsticks
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1 handful cilantro, divided
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1 young Thai coconut (the flesh and water of, about a cup of flesh and 1 1/2 cups of water)
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1 thin carrot, cut in chunks
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1 small clove garlic, peeled
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1.5 teaspoon galangal ginger (if you don’t have galangal ginger, you can use 1 tsp fresh ginger)
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2 teaspoons curry powder
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1/2 Thai chili pepper,minced
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2 tablespoons green onion, chopped
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1/2 cup water (more or less to desired consistency)
Special Equipment
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Blender
Instructions
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Fill a medium size bowl with the bell pepper, cucumber noodles and cilantro
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Blend the rest of the ingredients in the blender
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Garnish with cilantro
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For warm soup blend for about 2 minutes, otherwise blend until creamy, pour over vegetables and serve room temperature