Coconut Cashew Soup (Raw)

By Lynxa

Ingredients

• 4 tablespoons artisana coconut butter
• 4 tablespoons artisana cashew butter
• 1 1/2 cup water
• 3 dates
• 2 tablespoons cilantro leaves
• 1 clove garlic
• 1 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• juice of one lime
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cucumber, sliced into noodles
• 1/2 avocado, chopped
• 1 medium onion, minced
• 2 stalks celery, minced
• small bunch cilantro leaves
• 1 cup cherry tomatoes, halved
• red pepper flakes

Details

Adapted from rawon10.blogspot.com

Preparation

Step 1

In a blender, process the coconut butter, cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne, lime juice, salt and pepper. Puree until as smooth as possible.


Cut the cucumber into noodles and put in bowls with the avocado, celery, cilantro, and cherry tomatoes. Using a wire mesh strainer, strain the coconut and nut butter soup base. This will take out any larger pieces of dates or spices. A higher powered blender may make this step unnecessary. Add a sprinkle of red pepper flakes.