coconut Curry Mushroom Soup
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
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.