Thai Curry Soup


No need to wait for hours till your soup is ready: this is your new instant soup. You’ll love this pure beauty delish! 










  • 2 C freshly juiced carrot juice (about 2 pounds/1kg. of carrots)
  • Juice 1 inch (2cm) or 2 TBSP of freshly juiced ginger 
  • 2 to 4 stalks of lemon grass, juiced
  • 1/2 to 1 avocado, cut into large pieces
  • 1/2 to 1 C coconut milk (optional/ blend meat of 1/2 coconut with its water)
  • 2 to 3 TBSP Tamari (Tamari is glutenfree)
  • 1 TBSP Curry Powder (feel free to make it hot)
  • 1 organic lime




  • Juice the carrots, lemon grass and ginger
  • Transfer the juice to your blender
  • Add the other ingredients and blend into a smooth soup
  • Finish with some cilantro, some small diced red bell pepper or tomato
  • Grate some lime zest on top





  • This soup stays well for two days in the fridge
  • When you don’t store chilled, the coconut milk will start to ferment
  • Don’t blend too long once the avocado is added: its taste can turn bitter 
  • You can draw a charming stripe of thick coconut milk in your soup right before serving
  • No coconuts? Enjoy without!
  • This principle of making soups based on juices can be repeated with other
  • juiced vegetables. Try celeriac, beets, turnips and add the flavors you enjoy
  • Lovely with raw crackers for some crunch