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!
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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
Inaia
Sep 04, 2009
This looks amazing! I'm going to try it tomorrow. :)
rawmama
Sep 04, 2009
Hi, Are you just using the coconut "water" or are you blending coconut water with the coconut meat to make coconut "milk?" Thank you...
All
Suasoria
Aug 18, 2011
Yummy! And such a pretty color too. Here's what I did - I used the coconut meat too, so I only needed about a half cup of pine nuts to make it creamy. I think I made it thicker than you intended, though. It was almost more like a Thai curry than a soup.
I also blended a clove of garlic into the broth. In the bottom of the bowl, I put a layer of kelp noodles. Then the chopped veggies went in - yellow tomato, peeled/seeded cucumber, green onion, thin slices of red and green bell peppers, purple cauliflower florets, basil, and avocado.
I think next time I will add a pinch of cayenne or maybe more curry powder for a slightly spicier, stronger flavor. What I like most about this recipe is that it works with pretty much any veggie add-ins you have laying around - so it's an "end of the week" kind of recipe. I could have easily thrown in broccoli, red onion, cilantro or carrots instead of the veggies I used, and it would be totally different and still delicious.
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
Inaia
Sep 04, 2009
This looks amazing! I'm going to try it tomorrow. :)
rawmama
Sep 04, 2009
Hi, Are you just using the coconut "water" or are you blending coconut water with the coconut meat to make coconut "milk?" Thank you...
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