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January 5, 2014

Coconut Curry and Lemongrass Soup

This quick and easy soup was a delight to create, and loved by all. Serve lightly warmed, room temperature, or chilled. Select from several garnishes, or choose your own. If you don't like ginger, eliminate it. If you want it spicier, add more red chilli powder. Because it is so rich, this soup makes a tasty side, served with salad.




Coconut Curry Soup with Lemongrass Ingredients:
4 cups coconut milk (blended thai coconut water and meat)
2 Tablespoons ginger, minced
1 Tablespoon coconut oil  or coconut cream
2 Tablespoons olive oil
1 small clove garlic, crushed
2-3 medjool dates, pitted and chopped
2 Tablespoons lemon juice
2 teaspoons curry powder
1/8 teaspoon red chilli powder
1/2 teaspoon onion powder
1 Tablespoons Nama Shoyu (or tamari)
1/2 teaspoon sea salt
2 stalks lemongrass, minced
1/2 small orange bell pepper
2 Tablespoons cilantro, chopped

Garnish  
avocado
cucumber, chopped
cilantro, chopped
orange or red bell pepper, thinly sliced

Directions
1. In blender mix  coconut milk and ginger.

2. Melt coconut oil, or coconut cream/butter in double boiler and add to blender.

3. Add remaining ingredients and blend until creamy.

4. Transfer to serving bowls and garnish as desired.


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