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

• Calories: 526.6
• Proteins: 17.5g
• Fats: 33.5g
• Carbohydrates: 41.1g

Ingredients

• 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:

   • Carrot: 0.4 piece
   • Mung pea sprouts: 0.2 glass
   • Cauliflower: 0.4 piece
   • Mini corn: 3 pieces
   • Green peas: 3 pieces

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

   Required ingredients:

   • Coconut milk: 1 glass
   • Curry: 2 tablespoons

3. Pour the vegetables

   Required ingredients:

   • Carrot: 0.4 piece
   • Mung pea sprouts: 0.2 glass
   • Cauliflower: 0.4 piece
   • Mini corn: 3 pieces
   • Green peas: 3 pieces
   • Pink Himalayan Salt:  to taste