Quick tips: Don’t go over board on the ginger, because of the subtleness of the ingredients it can quickly become overkill. Also I used fresh Tumeric last time, if its possible to get do it. The chef Sara Siso does not recommend heating it up at all due to it removing so much of the nutrients, however she does say that if you don’t go over 140 degrees fahrenheit, it will keep the vast majority, so you end up serving it lukewarm which is just perfect, this soup would not be good pipping hot.
- 6 Carrots Chopped
- 2 celery stalks chopped and deveined as much as possible
- 1 yellow bell pepper (or any other colour)
- 3 scallions (spring onions) chopped
- 1 young coconut meat and milk
- 2 inches ginger
- 4 Garlic Cloves Minced (2 teaspoons of minced garlic)
- 1/2 Cup Fresh Mint Leaves
- 1/2 Teaspoon Turmeric
- 1/8 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Pink Salt
- 1 to 2 Cups Water
Put all the ingredients into a food processor or even a blender will do. Blend until smooth and creamy. If you cant stand to eat it cold put it on the stove very briefly to warm.
This is the first batch I made on the 26th July 2015 at the Chute family house: