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Raw Vegan Coconut Curry Soup

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Thai food is one of my favorite foods. I crave coconut curry all the time! So, I decided to make my own raw version that I’d love so much I wouldn’t crave the cooked version. It’s super flavorful, thanks to all the delicious spices including Superfood Turmeric.

Further Food Commentary:

One of the main spices in curry powder, turmeric, may aid in better blood sugar control and improve insulin sensitivity. While the mix of ingredients in curry powder changes slightly based on the region its made, it's known to also aid in the prevention of cancer, protection against heart disease, reduce Alzheimer’s disease symptoms, ease pain and inflammation, boost bone health, protect the immune system from bacterial infections and increase the liver’s ability to remove toxins from the body.

By Nikki Nies, MS, Nutritionist

Raw Vegan Coconut Curry Soup

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:0 minutes
  • Servings: 1

Ingredients

1 red bell pepper (cut into matchsticks)

2 Persian cucumbers (julienned to form noodles)

1 handful cilantro, divided

1 young Thai coconut (the flesh and water of, about a cup of flesh and 1 1/2 cups of water)

1 thin carrot (cut in chunks)

1 small clove garlic (peeled)

1.5 teaspoon galangal ginger (if you don’t have galangal ginger, you can use 1 tsp fresh ginger)

2 teaspoons curry powder

2 teaspoons Superfood Turmeric

1/2 Thai chili pepper* (minced)

2 tablespoons green onion (chopped)

1/2 cup water (more or less to desired consistency)

optional: 1/2 tablespoon lemon juice

optional: 1 medjool date (pitted)

*these can be quite spicy so start with less if you don’t want it spicy

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.

 

Instructions

  1. Fill a medium size bowl with the bell pepper, cucumber noodles and cilantro.
  2. Blend the rest of the ingredients in the blender.*
  3. Garnish with cilantro.

*If you want warm soup blend for about 2 minutes, otherwise blend until creamy, pour over vegetables and serve room temperature.

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

Nutrition Information

Per Serving:  Calories: 174g; Total Fat: 2g; Saturated Fat: 2 g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 54 mg; Potassium: 1356 mg; Carbohydrate: 38 g; Fiber: 6 g; Sugar: 16 g; Protein: 5g
Nutrition bonus: Vit C: 387%; Vit A: 69%; Iron: 25%; Calcium: 19%
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6 thoughts on “Raw Vegan Coconut Curry Soup

  1. Alex

    I absolutely loved this. I made it with kelp noodles and added more ginger… wow! Tastes like authentic thai yellow curry… next time I’m going to try it with raw Jicama “rice”. Thank you!

    Reply
  2. N/A

    Hey, I am SO excited to make this. And I already coincidentally have 90% of ingrediants.
    I really I appreciate that you posted this. Blessings to you, your heart, and your family!

    Reply
    1. justglowingwithhealth Post author

      Coconut water actually won’t give it that creamy base that it needs, but you can buy full fat coconut milk in the can instead, it’s not raw but it makes for a good substitute.

      Reply

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