Coconut Curry Soup

3 Cups Coconut Water (Water from 2 Young Thai coconut)
2 Cup Flesh of Young Thai coconut (Flesh from 2 Young Thai coconut)

1 Tiny Garlic Clove 
1.5 Tsp Galangal Ginger (or 1 Tsp Fresh Ginger)
1 and 1/2 Tsp Curry Powder
1 Thai Chili Pepper, minced (these can be quite spicy so start with less if you don’t want it spicy)
1/2 Tbsp Lemon Juice (Optional, Both optional together, add or don't add)
1 Medjool Dates, pitted (Optional, Both optional together, add or don't add)

Blend all the above until creamy.

1/2 Carrot, Julienned
1/2 Red Bell Pepper, Julienned
1 Persian Cucumbers, Julienned
2 Tbsp Green Onion, chopped
1 Handful Cilantro

Fill a medium size bowl with the sliced vegetables (bell pepper, cucumber noodles and cilantro).

Pour the blended mix over the vegetables and serve room temperature. 

Garnish with cilantro.

Taste Note: Tastes GREAT.
Serves: 2 
Source: Raw Food Recipes
Note: This soup really is good with or without the optional ingredients, however they do go together so it’s best to either use them both or leave them both out.

Modified the following from the original recipe:

Doubled the coconut water and coconut flesh.

Original recipe calls for 2 Tsp of curry powder and it was overwhelming, so reduced and noted down the measurement.

The veggies were too much, reduced the veggies and noted down.