Thai Curry Soup

I love this recipe for its simplicity of using just a few ingredients from your pantry, and for its mildly spicy flavor. For this soup, you can put away your juicer, food  processor or other fancy equipment; all you need is your blender.

Garnish it with whatever you prefer or have on hand. I like to use green onions, avocados and cherry tomatoes. It serves 2 to 3 (in my family 2 adults and 1 toddler).

Thai Curry Soup

3 cups Thai coconut water
3 cloves garlic, peeled
One 2-inch piece ginger, peeled
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup Nama Shoyu
1 tablespoon curry powder

In your high speed blender, combine all ingredients and blend until smooth. Pour into serving bowls and remove foam from the top. Garnish with one or  more of the following.

Garnishes
Chopped avocados
Minced chives
Sliced cherry tomatoes
Chopped red bell peppers

Original recipe was created by Chef Matt Amsden and it's found in his recipe book, RAWvolution, Gourmet Living Cuisine. He also owns my favorite raw cafe, Euphoria Loves RAWvolution, in Santa Monica, California.

Tip: Make sure you add the garlic last. This will ensure that it's not over-processed, which causes the garlic to be bitter and hot.

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Garden Soup

Imagine taking in the aromas of fresh vegetables and tasting rich flavors that are equally amazing. Raw soups can have all the balanced qualities we look for in a meal. I'm so excited to share this soup with you. If you are looking for a dish that stimulates and satisfies all of your senses, try my Garden Soup.

Because our eating habits are the hardest to change, I constantly try to come up with flavor combinations that are similar to the foods we ate as children or young adults. Eating raw brings out so much flavor from vegetables and fruits, that cooked foods seem tasteless and colorless. I believe preparing and serving foods in their natural state to our children, will change the next generation and that is another reason why I make dishes that my three-year-old will thoroughly enjoy. My little one drank the soup with a straw, then scooped out the vegetables from the bottom of the bowl. 

Garden Soup

2 cucumbers

6 celery stalks

1 large red bell pepper

1/2 lemon peeled

1 large garlic clove

4 tsp Bragg's Liquid Aminos
2 pinch of cayenne pepper

2 tsp chopped cilantro

1/2 cup chopped green onions

1 large avocado diced
Shredded carrots

Juice the cucumbers, celery, bell peppers, lemon and garlic. Divide juice between two soup bowls. Add 2 tsp liquid aminos and 1 pinch cayenne pepper to each bowl and mix with a spoon. Add the chopped green onions, cilantro and avocado to each bowl, dividing ingredients equally. Garnish with shredded carrots.

To your health! Enjoy!

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