Say that 5 times fast!
in a good blender or food processor combine:
3 jalapenos, seeded
2 cloves garlic, or 1 stem of sweet garlic (it looks like a leek, but smells and tastes like a mild garlic, kinda sweet).
juice of 2 limes
1 avocado
2+ tablespoons green curry paste
salt & pepper to taste
1 bag thawed, previously frozen, white corn, reserving 1 cup for garnish (fresh would be even better)!
2 cups coconut milk. I used fresh that I made before I started the soup, but I think the canned or carton kind would be fine.
a drizzle of olive oil
Purified water, to thin it out, about 1+ cups, depending how thin/thick you like.
Blend all of this together, for a long time.
You may want to strain if you like it really smooth.
Garnish with the reserved corn, fresh cilantro, a drizzle of good quality olive oil, lime juice, sour cream (I plan to make a cashew cream for next time).
This makes about 4 normal servings, or 2 big bowls!
in a good blender or food processor combine:
3 jalapenos, seeded
2 cloves garlic, or 1 stem of sweet garlic (it looks like a leek, but smells and tastes like a mild garlic, kinda sweet).
juice of 2 limes
1 avocado
2+ tablespoons green curry paste
salt & pepper to taste
1 bag thawed, previously frozen, white corn, reserving 1 cup for garnish (fresh would be even better)!
2 cups coconut milk. I used fresh that I made before I started the soup, but I think the canned or carton kind would be fine.
a drizzle of olive oil
Purified water, to thin it out, about 1+ cups, depending how thin/thick you like.
Blend all of this together, for a long time.
You may want to strain if you like it really smooth.
Garnish with the reserved corn, fresh cilantro, a drizzle of good quality olive oil, lime juice, sour cream (I plan to make a cashew cream for next time).
This makes about 4 normal servings, or 2 big bowls!
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