Easy Coconut Curry Soup {Vegan & GF} - The Blender Girl

Name: Easy Coconut Curry Soup {Vegan & GF} - The Blender Girl
Ingredients: 1 3/4 cups (420ml) vegetable broth (or filtered water); 1 1(3.5/400ml) can full–fat coconut milk (1 3/4 cups (420ml)); 1 cup (140g) raw unsalted cashews, (or blanched slivered almonds) soaked and drained; 1 tablespoon fresh lime juice; 1 tablespoon wheat-free tamari; 2 teaspoons minced fresh ginger; 1/2 teaspoon yellow curry powder; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon Celtic sea salt, plus more to taste; 1/8 teaspoon cayenne pepper; 1 small zucchini, spiralized into noodles; 1 small red bell pepper, julienned; 1/2 cup (14g) finely chopped cilantro; 1/2 cup (70g) crushed raw or toasted cashews; 1 medium lime, cut into quarters

www.theblendergirl.com

This delicious coconut curry soup is vegan and gluten-free and is super easy to make in your high-speed blender. Or transfer to the stove to warm.

View full recipe on www.theblendergirl.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theblendergirl.com.

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Ingredients

1 3/4 cups (420ml) vegetable broth (or filtered water)
1 1(3.5/400ml) can full–fat coconut milk (1 3/4 cups (420ml))
1 cup (140g) raw unsalted cashews, (or blanched slivered almonds) soaked and drained
1 tablespoon fresh lime juice
1 tablespoon wheat-free tamari
2 teaspoons minced fresh ginger
1/2 teaspoon yellow curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon Celtic sea salt, plus more to taste
1/8 teaspoon cayenne pepper
1 small zucchini, spiralized into noodles
1 small red bell pepper, julienned
1/2 cup (14g) finely chopped cilantro
1/2 cup (70g) crushed raw or toasted cashews
1 medium lime, cut into quarters