coconut curry soup

Posted by on May 8, 2012 in appetizer, soups, vegetables | 0 comments

I love this little raw food bistro down in the Preston Hollow area called Bliss.  As you know, I am crazy about eating raw – the enzymes, the micronutrients, the fresh, creative flavors!  One of my favorite dishes at Bliss is their Thai coconut soup.  Since experimenting in the kitchen is one of my passions, I knew I had to figure out a way to make this delicious soup at home.  Well, I think I’ve done it – this one is yummy (although I did bake my butternut squash)!  And, this soup is packed with spices to fire up your metabolism.  Let me know how you like it!

Coconut Curry Soup

  • 1 butternut squash, cooked
  • 3 cups coconut milk
  • 1 cup shredded coconut
  • ½ cucumber, diced
  • ½ red bell pepper, diced
  • 1 medium heirloom tomato, diced
  • juice of 1 lime
  • 6 tablespoons coconut oil
  • 4 garlic cloves, minced
  • 3 tablespoons yellow curry powder
  • 2 teaspoons fresh ginger
  • ¼ teaspoon cayenne
  • 1 teaspoon Himalayan sea salt
  1. Combine butternut squash, coconut, cucumber, red bell pepper, tomato, lime juice, coconut oil, garlic, ginger, curry, cayenne, and salt in a blender and blend until smooth.
  2. Refrigerate and serve cold.
  3. Optional:  add chopped fresh veggies:  red bell pepper, cherry tomatoes, mushrooms and cilantro.

 

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