You won’t be disappointed with this creamy soup. In fact, this might become one of your favorite go-to meals when looking for an abundance of Thai flavor in one single spoonful. The extra crunch brings it all together, supplying additional nutrition. If you like a little extra spice, a pinch of chili pepper will do the trick.
Ingredients
1 cup coconut milk
¼ cup almond milk
2-inch shallot
1 celery rib
1 green onion
1 tablespoon lemon or lime juice
1 tablespoon extra-virgin olive oil
1 garlic clove
½ apple
⅛ teaspoon curry powder
⅛ teaspoon cumin
1 teaspoon peeled and chopped ginger
1 tablespoon chopped basil
1 tablespoon cilantro
1 tablespoon tamari
1 handful unsweetened coconut flakes
1–2 pinches sea salt, or to taste
Fresh ground black pepper, to taste
Chopped basil, cilantro, green onion, and a dash of paprika, for topping (any or all)
Instructions
Add all the ingredients except for the optional toppings to a blender. Blend until smooth. Taste and add more salt if necessary. This soup likes to be a tad salty.
Notes
Try this Tip Try this as a noodle soup! Spiralize zucchini noodles and cut them into 1-inch pieces to add to the soup.
From Raw-Vitalize: The Easy 21-Day Raw Food Recharge by Mimi Kirk and Mia Kirk White, printed with permission from Countryman Press.
Recipe by Chic Vegan at https://www.chicvegan.com/raw-vitalize-the-easy-21-day-raw-food-recharge-by-mimi-kirk-and-mia-kirk-white/