Curried Coconut Soup with Vegetables
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Tools
Ingredients
Serving
420 ml
vegetable broth or filtered water
420 ml
full–fat canned coconut milk
140 g
raw unsalted cashews
1 tbsp
fresh lime juice
1 tbsp
wheat-free tamari
2 tsp
minced fresh ginger
1/2 tsp
yellow curry powder
1/2 tsp
onion powder
1/2 tsp
garlic powder
1/4 tsp
sea salt, plus more to taste
1/8 tsp
cayenne pepper
1
small zucchini, spiralized into noodles
1
small red bell pepper, julienned
14 g
finely chopped cilantro
Step by step
Place all of the soup ingredients into the blender jar of the KitchenAid® Power Plus® Blender.
Secure the lid and set the blender to the Adapti-Blend™ Soup program.
Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Soup will come out of the Blender hot. Divide the soup evenly between four soup bowls, and add equal amounts of zucchini noodles, bell pepper, and cilantro. Enjoy immediately.