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1/2 liter coconut water
1/2 liter coconut milk
1 cup fresh orange juice
1 avocado
1 tablespoon grated fresh ginger
1 pitted Medjool date
2 tablespoons curry powder
2 tablespoons Nama shoyu
1 teaspoon Himalayan salt
1 cup fresh cilantro
2 tablespoons fresh basil

1 cup halved cherry tomatoes
1 cup diced zucchini
1/2 cup finely chopped red bell pepper

Blend all ingredients, except the cherry tomatoes, zucchini and red bell pepper in the blender into a creamy soup

Stir in the tomatoes, zucchini and red bell pepper by hand.

*Recipe by Helen Belien at
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Music by
Music by Joseph Israel


11 thoughts on “Raw Vegan Curry Coconut Soup

  1. I usually think of a delicious warm bowl of savory soup, when I hear soup. Not this 🤣 it’s fine eating a cooked food every now and them rawfoodies, we are capable of digesting soms foods better cooked than raw, like tomatoes! Tomato garlic soup is life.

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