Curried Coconut Soup
Difficulty 5 minutes Serves 4 servings
This creamy curried coconut soup by Ani Phyo will hit all the right spots. We naturally start to crave more healthy fats during the fall and winter seasons as our bodies adjust to colder temperatures. Avocado and coconut oil (both star ingredients within this soup!) are great options as they also happen to be easy on digestion. Along with a luscious creamy texture this soup also packs in some serious flavor with a nice pop of curry, cilantro, garlic and lemon.
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Ingredients 1 cup diced ripe avocado (about 1 large)
2 1⁄2 cups cherry tomatoes
2 Tablespoons lemon juice (from about 1 lemon)
1/3 cup coconut oil, liquid
1⁄4 cup cilantro, fresh
1 Tablespoon curry powder
1 teaspoon minced garlic
1 teaspoon sea salt
1 cup filtered water
Directions 1. Place all ingredients in blender and blend until smooth.
2. To serve, divide among serving bowls. Top each portion with fresh cilantro leaves. Enjoy immediately!
Will keep for 2 to 3 days in fridge.