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Vegan Curried Coconut Soup | Vegan Coconut Curry Soup | The Blender Girl
Ingredients
- 1 3/4 cups (420ml) vegetable broth or filtered water
- 1 (13.5/400ml) can full–fat coconut milk (1 3/4 cups (420ml))
- 1 cup (140g) raw unsalted cashews, soaked and drained
- 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 Celtic sea salt, plus more to taste
- 1/8 teaspoon cayenne pepper
- 1 small zucchini, spiralized into noodles
- 1 small red bell pepper, julienned
- 1/2 cup (14g) finely chopped cilantro
- 1/2 cup (70g) crushed raw or toasted cashews
- 1 medium lime, cut into quarters
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