January 5, 2014
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
orange or red bell pepper, thinly sliced
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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