Curried Coconut Soup with Vegetables
Curried Coconut Soup with Vegetables
Tools
Ingredients
420 ml vegetable broth or filtered water
420 ml full–fat canned coconut milk
140 g raw unsalted cashews
1 tbsp fresh lime juice
1 tbsp wheat-free tamari
2 tsp minced fresh ginger
1/2 tsp yellow curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp sea salt, plus more to taste
1/8 tsp cayenne pepper
1 small zucchini, spiralized into noodles
1 small red bell pepper, julienned
14 g finely chopped cilantro
Step by step
Place all of the soup ingredients into the blender jar of the KitchenAid® Power Plus® Blender.
Secure the lid and set the blender to the Adapti-Blend™ Soup program.
Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Soup will come out of the Blender hot. Divide the soup evenly between four soup bowls, and add equal amounts of zucchini noodles, bell pepper, and cilantro. Enjoy immediately.
