Curried Coconut Soup with Vegetables

Curried Coconut Soup with Vegetables Recipe

Curried Coconut Soup with Vegetables

Makes 4 servings

INGREDIENTS

For the soup

1 3/4 cups (420ml) vegetable broth or filtered water
1 3/4 cups (420ml) full–fat canned coconut milk (1 can)
1 cup (140g) raw unsalted cashews
1 tablespoon fresh lime juice
1 tablespoon wheat-free tamari
2 teaspoons minced fresh ginger
1/2 teaspoon yellow curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt, plus more to taste (may be 1/2 teaspoon)
1/8 teaspoon cayenne pepper

For the toppings

1 small zucchini, spiralized into noodles
1 small red bell pepper, julienned
1/2 cup (14g) finely chopped cilantro

DIRECTIONS

Place all of the soup ingredients into the blender jar of the KitchenAid® Pro Line® Series 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.

Curried Coconut Soup with Vegetables Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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