Video Blog: Coconut Curry Soup
07 Feb

Video Blog: Coconut Curry Soup

Hey guys its Tommy here from Raw Blend! Today I’m making for you a brand new recipe that is fast becoming my favourite soup to make in the Vitamix. My new Coconut Curry Soup and I am going to be showcasing the best high powered blender on the market, the Vitamix Ascent 3500i.

Coconut Curry Soup

Submitted by Tommy @Raw Blend
Makes: 750ml – 1L
Serves: 2


  • 1 young coconut (flesh and water) – about 1 cup of water, make up with filtered water if more is required
  • 1 whole carrot (with peel)
  • 1/4 red capsicum
  • 1 small slice green cabbage
  • 1 spring onion (or shallot)
  • 1 small lemon wedge (with peel)
  • 1 medjool date (pitted)
  • 1 handful cashews (more if not much coconut flesh is used to cream up soup)
  • 1 small handful coriander
  • 1 tiny slice ginger (5mm by 10mm thick)
  • 1 tiny slice of birds eye chilli (3 mm thick with seeds)
  • 1 vegetarian stock cube (Massel)
  • Salt & Pepper


  • red capsicum (julienne slices)
  • coriander


  1. Put all the ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use tamper to effectively press the ingredients into the blades if required whilst processing.
  4. Blend for 3-6 minutes or until desired temperature is reached.
  5. Stop the machine.
  6. Serve on top of zucchini or cucumber noodles.


  • If using a machine with automatic functions, blend on soup setting.
  • If using hot water run for only 1-2 minutes.
  • Raw Foodist like to only heat their soup to about 45 degrees so no enzymes are lost.

Video Demonstration

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