Curried Coconut Soup with Veggies

Curried Coconut Soup with Veggies


1 3/4 cups vegetable broth (or filtered water)
1 3/4 cups full fat coconut milk (1, 13.5/400 mlcan)
1 cup unsalted cashews
1 tablespoon fresh lime juice
1 tablespoon wheat-free tamari sauce
2 teaspoons fresh ginger (minced)
1/2 teaspoon yellow curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt (plus more to taste)
1/8 teaspoon cayenne pepper
1 zucchini (small, spiralized into noodles)
1 red bell pepper (small, julienned)
1/2 cup chopped cilantro (finely)


1Place all of the soup ingredients into the blender jar of the KitchenAid® Power Plus® Blender. Secure the lid and set the blender to the Adapti-Blendâ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
2Soup will come out of the Blender hot. Divide the soup evenly between four soup bowls, and add equal amounts of zucchini noodles, bell pepper, and cilantro. Enjoy immediately.
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