Recipe Directions
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.
Suzy's Thoughts
By Suzy 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!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
My Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteSimilar Recipes
Hello Beautiful!
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using Facebook
Comments
Top voted
Suzy
Sep 05, 2009
Rawmama, I just used the water; my coconut didn't have much meat. If you do blend the meat in, it should help thicken it up and you probably wouldn't need as much nuts.
Peace and Blessings,
Suzy
All
Suzy
Sep 05, 2009
Rawmama, I just used the water; my coconut didn't have much meat. If you do blend the meat in, it should help thicken it up and you probably wouldn't need as much nuts.
Peace and Blessings,
Suzy
Leave a Comment