There is a healing power to plant-based foods, they make us feel more energetic and make our inner selves feel less heavy!
This Vegan Coconut Curry Soup will make you feel great any day of the week, with every healthy vegan spoonful.
INGREDIENTS
4 cups coconut milk
2 Tablespoons minced ginger
1 teaspoon garlic
2 tablespoons lemon juice
1/4 cup olive oil
1 tablespoon large date, chopped
1/2 teaspoon salt
1 tablespoon soy sauce
1 tablespoon + 1 teaspoon East Indian curry powder
1 Jalapeno pepper
Raw GARNISH
1 avocado cubed
1/2 cup diced tomato
1/3 cup diced cucumber
1/2 cup shiitake mushrooms, (marinated in 1/4 cup lemon juice & 1/4 cup soy sauce)
1/4 cup cilantro leaves
INSTRUCTIONS
Add half the Jalapeno pepper plus all other ingredients into the blender and puree until smooth. You should have a nice rich golden soup.
Taste out of the blender and adjust as you feel it needs (salt?, spiciness / if needed add other half ofJalapeno pepper?, sweetness? (if needed, add sugar), then blend until smooth. Coconuts vary in sweetness and jalapenos vary greatly in heat.
When the soup base is to your liking, divide among four bowls.
Mix in the chunky garnish ingredients, adding texture the soup, and top with a cilantro leaf.
(Source: I Am Grateful cookbook by Terces Engelhart with Orchid)
