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Raw recipe: Coconut Turmeric Soup

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By Stanka Vukelić

coconut turmeric soup, stanka vukelic

Photo: Stanka Vukelić

Raw recipe: Coconut Turmeric Soup

If I were to recommend one soup – it would be this one. Because of one reason: It doesn’t matter what kind of diet you’re on; it fits everybody’s taste. This soup is not just for raw fooders, or vegans, or vegetarians – I think it’s just for everyone who likes to experiment and discover new and exciting dishes.

One of the main ingredients is Turmeric; it offers many health benefits, so it is good to incorporate it into our diet. The other ingredients are coconut milk and avocado, and as a kind of ‘noodles’, we use alfalfa sprouts.

It is prepared in 20 minutes and can be used in many different ways. Served separately as a soup with alfalfa sprouts, or as a sauce for raw spaghettis made out of zucchini or carrots.

If you still cook your food, then try to use these kinds of raw soups and combine them with cooked potatoes, lentils or beans. In this way, many important nutrients will be preserved, and you will have the full health benefits of them. However, don’t forget to cool down the cooked food to 115ºF (46ºC) – or less – before adding the raw turmeric soup.


Raw recipe: Coconut Turmeric Soup

Preparation time: 20 min.


Ingredients for 2 people:

1 1/2 cup of coconut flour

4 cups of water

1 1/2 teaspoon of turmeric

3 medium garlic cloves (or as you like)

1 – 2 tablespoon(s) of fresh ginger root

1 avocado

pinch of sea salt

pinch of cayenne pepper

1 – 2 cup(s) of alfalfa sprouts


Methods/steps –

1. First we make the coconut milk. Put the coconut flour and water into a blender. Process approx. 2 minutes.

2. Line the strainer with either an opened nut bag or cheese cloth, and place over a bowl. Pour the coconut mixture into the strainer. Press all the coconut milk from the coconut meal. Squeeze and press with clean hands to extract as much coconut milk as possible.

3. Put the coconut milk and all other ingredients into a blender (without alfalfa sprouts).

4. Process until well combined.

5. Pour the soup into the 2 bowls, add alfalfa sprouts on top. It should look like on the picture.

6. Serve. Yummy …….


coconut turmeric soup, stanka vukelic




You can use canned coconut milk, or homemade from fresh coconut.


For more info about Turmeric go to:

Essential Herbs and Spices Series – Turmeric


Bon appetite!


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