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Coconut Cashew Butter Soup

Coconut Cashew Butter Soup
Difficulty 5 minutes Serves 2
Use your raw nut butters to make a creamy base for savory soups! This recipe by Lisa Viger of Raw On 10 A Day Or Less contains cashew and coconut butter both, fresh cilantro, chili pepper flakes, garlic, lime and a whole slew of fresh veggies to create a Thai flavor explosion in your mouth! So delicious and super easy too.

Ingredients

4 tablespoons coconut butter
4 tablespoons cashew butter
1 1/2 cup water
3 dates
2 tablespoons cilantro leaves
1 clove garlic
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
juice of one lime
1/2 teaspoon salt
1/4 teaspoon black pepper


 1 cucumber, sliced into noodles
 1/2 avocado, chopped
1 medium onion, minced
2 stalks celery, minced
small bunch cilantro leaves (
1 cup cherry tomatoes, halved
red pepper flakes

 

Directions

1) In a blender, process the coconut butter, cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne, lime juice, salt and pepper. Puree until as smooth as possible.

2) Cut the cucumber into noodles and put in bowls with the avocado, celery, cilantro, and cherry tomatoes.

3) Using a wire mesh strainer, strain the coconut and nut butter soup base. This will take out any larger pieces of dates or spices. A higher powered blender may make this step unnecessary.

4) Add a sprinkle of red pepper flakes.