Raw Coconut Curry Soup

Adapted by Adrienne Weiss from Café Gratitude

This refreshing, rich golden soup combines a variety of flavors. The melding of sweet, spicy and salty ingredients creates a unique and distinct taste. These can be adjusted to one’s liking since some coconuts are sweeter than others and jalapeños can vary in heat. This soup pairs well with a seasonal crisp green salad for a light dinner or lunch. It can easily be brought along to a picnic or other outdoor gathering as well.

Serves: 4
Time: 30 minutes


For Soup:

  • 4 cups coconut milk
  • 2 tablespoons minced ginger
  • 3 cloves garlic, peeled
  • 2 1/2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 2 large dates, chopped
  • 1/2 teaspoon salt
  • 2 tablespoons Tamari
  • 1 tablespoon + 1 teaspoon curry powder
  • 2 jalapeño peppers (remove seeds for less heat)

For Garnish: (Choose all or some of the following plus cilantro)

  • 1 avocado, cubed
  • 1/3 cup diced tomato
  • 1/3 cup diced cucumber
  • 1/4 cup cilantro leaves



Add all but garnish ingredients to blender and purée until smooth. Result should be a nice, rich golden soup. Taste and adjust flavors (see introduction). When soup is to liking, divide among four bowls. Add chosen garnish ingredients and top with cilantro leaves. Serve room temperature or chilled.