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! 

 

TOOLS

 

Juicer

Blender

 

INGREDIENTS

 

  • 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

 

INSTRUCTIONS

 

  • 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

 

TIPS

 

  • 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 or coconut milk around? Enjoy your soup without this extra ingredient!

  • This principle of making soups based on juices can be repeated with other

    juiced vegetables. Try celeriac, beets, turnips and add the flavours you love

  • Lovely with raw crackers for some crunch

If you want to know how you can get a full experience of a cuisine that sheds pounds without counting calories and keeps you in your best shape ever, let’s have a conversation!

Pick your best time right here and we’ll talk soon!

 

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