Raw Green Curry Soup
*Serves 4 to 6 hungry folks
2 cups soaked organic almonds
2 or 3 fresh young coconuts
1 bunch organic cilantro
½ bunch organic green kale
1/2 head organic green cabbage
4 stalks organic celery
1 organic cucumber
1 organic carrot
1 organic zucchini
The juice of 1 lime
1 thumbnail-sized chunk organic ginger
1 teaspoon of raw organic agave nectar or coconut sugar
¼ teaspoon organic cayenne pepper
¼ teaspoon Himalayan Crystal Salt
Step 1: Julienne (slice thinly) the carrot, zucchini, ¼ head of cabbage, ¼ of green kale, and one stalk of celery. Combine in a bowl and set aside.
Step 2: Take a small handful of almonds and a ¼ of the cilantro and mince them. Set aside.
Step 3 : Open the coconuts and pour the water into a vessel. Open them the rest of the way and scrape out the meat or jelly. Set aside.
Step 4: Run through your juicer the ginger, the remaining cilantro, the rest of the kale, cabbage, celery and the cucumber.
Step 5: In your blender combine the remaining almonds, cayenne, salt, agave nectar/coconut sugar, coconut meat, and enough coconut water to blend. Blend thoroughly.
Step 6: In a big pot combine the juice with the blended mixture and any remaining coconut water. Stir until reaching a nice consistency.
Step 7: Ladle soup into bowls, then top each bowl with a handful of julienned vegetables and a sprinkle of minced cilantro and almonds.
Sounds like a lot when you read it, but it should only take you 20 minutes if you are a clear-headed, focused individual. It’s well worth the effort. Cleaning the juicer is probably the most time-consuming part. I choose for it to be a meditation. Of course, there are plenty of substitutions that would work with this recipe. Add or subtract the veggies of your choice. Adding a clove of garlic to the juice works well, too.