Raw Vegan Coconut Curry Soup

This is a delicious coconut curry soup can be served chilled or warm, and either way it tastes amazing! In the winter time I just love warm soup, and I have tried so many raw soup recipes but they just didn’t give me that feeling of excitement to share.  This curry soup recipe had me loving it from the start. It has that kick to it but is savory and sweet at the same time.


Cucumber Noodles

Just because it’s raw does not mean it’s cold.  So often I hear people tell me that they could never do raw foods in the winter because they can’t imagine eating cold foods when it’s cold out.  Thanks to the Vitamix you can have your soup and eat it too! hehe 🙂 It warms the soup up without cooking the food which kills the enzymes.


Fresh Herbs


The raw food diet does not equal cold food.  So, if you find yourself struggling in the winter make raw soups, warm up your veggies in warm water before shredding or spiralizing them, or take the food out of the fridge at least an hour before preparing it.  I only keep my greens in the fridge, fruit and most vegetables I keep out in large bowls (unless it’s super hot out) so my food is rarely cold unless I am making a smoothie with ice.  Enjoy this warm curry soup during the chilly days to come so you can continue enjoying raw foods even during the winter months.


Curry Herbs and Spices



Raw Vegan Coconut Curry Soup



Raw Vegan Coconut Curry



Coconut Curry Soup

Serves: 1


1 young Thai coconut (the flesh and water of, about a cup of flesh and 1 1/2 cups of water)

1 thin carrot, cut into discs

1 small clove garlic

1.5 tsp galangal ginger root ( or 1 teaspoon of ginger powder if you don’t have the root)

2 tsp curry powder

1/2 Thai chili pepper, minced (these can be quite spicy so start with less if you don’t want it spicy)

2 Tbsp green onion, chopped

2 Persian cucumbers, julienned to form noodles

1 red bell pepper, cut into match-sticks

1  handful cilantro

1/2 cup water (more or less to desired consistency)

(optional) 1/2 Tablespoon lemon juice

(optional) 1 medjool date, pitted

NOTE: I put optional for the above two ingredients because this soup really is good both ways, with and without them, however they do go together so it’s best to either use them both or leave them both out.

Fill a medium size bowl with the bell pepper, cucumber noodles and cilantro.

Blend the rest of the ingredients in the blender. If you want warm soup blend for about 2 minutes, otherwise blend until creamy, pour over vegetables and serve room temperature.  Garnish with cilantro.



  1. Sara on February 5, 2014 at 4:27 pm

    Can’t wait to try it, thank you! 🙂

    • Christine on February 7, 2014 at 6:18 pm

      I am excited for you to try it too! I hope you love it Sara! XO

  2. Richard J D'Souza on May 12, 2014 at 7:02 am

    Great recipe, thanks, looks very tempting. I never know that cilantro was another name for coriander (just looked it up).

  3. Connie Dee Struebing on May 14, 2014 at 11:27 am

    Love that peeler! Did you get it at WholeFoods?

    • Christine on May 14, 2014 at 6:33 pm

      No my dear I actually got it at the Farmers Market by me for only $8. I’ve seen it also at TJ MAXX and home good stores it’s a julienne peeler and it works great!

  4. Cassie on March 24, 2015 at 8:14 am

    Wow, this is such a wonderful recipe!

    • Christine on March 24, 2015 at 5:41 pm

      Thanks so much Cassie, I hope you get a chance to try it! Xo

  5. aisha on May 5, 2015 at 3:39 pm

    fantastic!!!! absolutely loved this! thank you.

    • Christine on May 5, 2015 at 6:34 pm

      That is awesome to hear Aisha, I’m so glad! I appreciate the feedback!

  6. Lisa on May 30, 2015 at 6:14 am

    I don’t have a vitamix! I have a juicer and a magic bullet. How would you substitute for one?

    Thank you!

    • Christine on May 30, 2015 at 8:34 am

      Hi Lisa,
      A magic bullet should work just fine. The young thai coconut meat is very soft so I don’t think it should have any problem blending that or any of the ingredients together. Enjoy!

  7. charlotte on November 22, 2015 at 5:40 am

    I want to say THANK YOU so much!!!
    This is probably the best raw recipe I ever ate!!!
    I now found my raw comfort food.
    Just made it for my Sunday lunch and not only am I in raw food heaven right now, but even my husband who I almost never get to try my raw recipes ate a full portion of it (well a full side portion to his rice and tofu)!
    This is definitely a recipe I´m going to make regularly from now on!!!
    I just changed a bit that I putted 3 dates instead of one and one tbs of curry instead of 2 (I´m quite sensitive to hot spices).
    Lots of love and gratitude for this recipe that will change my life!!!

    • Christine on November 22, 2015 at 2:47 pm

      Thank you so much Charlotte, you just made my day! 🙂 I’m so happy to hear it was such a success in your house especially with the hubby!It’s so important to have those raw comfort foods to turn to. Hearing comments like yours totally keeps me motivated to do what I do so thank YOU for sharing it with me. Much love and hugs! Xo

  8. Nina on December 19, 2015 at 3:03 pm

    This looks great…does carrot go in soup or blended for the broth? Thanks!

    • Christine on December 19, 2015 at 4:31 pm

      Hi Nina,
      The carrot should be blended as part of the broth. I hope you enjoy it! Xo

  9. Quinn on January 1, 2016 at 12:57 pm

    I made it and it was really good except next time for a thicker consistency I won’t add any water except from the coconut.

    • Christine on January 4, 2016 at 5:02 pm

      HI Quinn,
      I’m so glad you enjoyed it!That’s a great option for a thicker creamier soup, thanks for the feedback!

  10. Tay on November 16, 2016 at 6:57 am

    Is there a substitute for the young thai coconut. Maybe a canned version. Or something a little easier to find. Having trouble location it.

    • Christine on November 17, 2016 at 6:37 am

      Hi Tay that’s a great question, and there are a few things you can use. If you can’t find a young thai coconut you can use a regular coconut you’d just use less flesh in making the milk. Otherwise there are BPA-free canned coconut milk or my personal favorite is by SO Delicious Culinary coconut milk which comes in a small carton. Depending on how thick the consistency is you may have to adjust the recipe slightly as desired. You can get either of those at a local health food store. Hope that helps! I’d love to hear how it comes out using that instead. Enjoy!

  11. Joanne on April 27, 2017 at 8:17 pm

    I just made this for lunch … so yummy, this will go on my regular menu, even my partner who still eats meat loved it 🙂 I didn’t have a coconut, so I just used a can of coconut cream.

    • Christine on April 28, 2017 at 1:17 pm

      Awesome Joanne, glad you both loved it! It’s always a great satisfaction to hear that one who doesn’t follow a raw or vegan diet loves it!

  12. Cynthia on October 2, 2020 at 3:20 pm

    Hello Christine,
    In your recipe for the coconut curry soup, if I can get Galangal ginger, what does the recipe call for fresh or powdered?
    Thank you,

    • Christine on October 4, 2020 at 5:49 am

      Hi Cynthia, I always try to use fresh when possible but if you can’t find it the powder form will work great too. I’d love to know how it comes out for you!

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Christine Roseberry

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Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.

As an RN and Holistic Nutrition Practitioner, it is my desire to empower you to take charge of your life.

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