Chilled Curry Soup
I made this for lunch today and-YUM!! Play around with the quantities—everything pretty much depends on how much milk you get from your coconut. I’m eating it right now as I post this, and I’m in Heaven!
milk from 1 young coconut
2 teaspoon curry powder
1 teaspoon raw organic honey or raw sweetener of your choice
1 pinch celtic sea salt
1 cup raw pine nuts
finely chopped fruits and veggies
sprinkle raw cashews
Buzz the coconut milk, curry powder, honey, and salt in a blender, then gradually add the pine nuts about 1/4 cup at a time. You want enough to give your soup some body, but not enough to make it into a thick sauce (I strive for the consistency of a slightly thin cream soup). When desired thickness is reached, taste and adjust seasonings. Place chopped veggies and fruits in a soup bowl (about half full) and pour soup over. Chill.
I used cucumber, tomato, and mango to keep with the Indian feel of the soup. Be creative and come up with your own combos. Ths would probably be good with cauliflower, and maybe a bit of ginger added! Raw cashews would also be a good substitute for the pine nuts.