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Raw coconut curry soup

1 serving

10 minutes

Coconut raw vegan curry soup is a harmony of fresh vegetables and warm, spicy coconut milk. Its roots lie in a modern approach to nutrition that values natural ingredients and minimal cooking. This soup has a rich exotic curry aroma that gently intertwines with the creamy texture of coconut milk. Carrots, cauliflower, mini corn, and snap peas add freshness and lightness to the dish, while mung bean sprouts provide a delicate crunch. Himalayan salt enhances the natural flavor nuances, making each spoonful balanced and rich. It's an ideal choice for those who value healthy eating and want to enjoy rich flavors without compromise.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
526.6
kcal
17.5g
grams
33.5g
grams
41.1g
grams
Ingredients
1serving
Coconut milk
1 
glass
Carrot
0.4 
pc
Mung pea sprouts
0.2 
glass
Cauliflower
0.4 
pc
Mini corn
3 
pc
Green peas
3 
pc
Curry
2 
tbsp
Pink Himalayan Salt
 
to taste
Cooking steps
  • 1

    Chop the vegetables

    Required ingredients:
    1. Carrot0.4 piece
    2. Mung pea sprouts0.2 glass
    3. Cauliflower0.4 piece
    4. Mini corn3 pieces
    5. Green peas3 pieces
  • 2

    Mix warm coconut milk (up to 38 °) with curry

    Required ingredients:
    1. Coconut milk1 glass
    2. Curry2 tablespoons
  • 3

    Pour the vegetables

    Required ingredients:
    1. Carrot0.4 piece
    2. Mung pea sprouts0.2 glass
    3. Cauliflower0.4 piece
    4. Mini corn3 pieces
    5. Green peas3 pieces
    6. Pink Himalayan Salt to taste

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