coconut Curry Mushroom Soup

 

Ingredients: 

2 cups cremini mushrooms 

1 small zucchini (peeled & chopped)

The meat from 1 thai coconut 

1/3 cup coconut water

1 tsp curry powder 

2 cloves garlic 

2-3 green onions 

1 large celery stalk, chopped 

3-4 leaves fresh Thai basil

2 handfuls fresh cilantro 

 

Directions:

Crack open your coconut. Pour the water into a large cup or bowl. Scoop the meat out with a spoon and put in blender with 1/3 cup coconut water. Save the rest in the fridge.

Take 4 mushrooms and slice them thin. Put them in your soup bowl and place the rest of the mushrooms in your high-speed blender with the remaining ingredients, except the cilantro and basil. 

Blend on high until the soup is warm. 

Add the cilantro and basil and pulse blend a few times. 

Pour warm soup in the bowl with sliced mushrooms, give a quick stir and enjoy! 

 

*warm slightly on the stove if you like, stirring constantly to prevent cooking/boiling. 

 

 

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