Recipe Curry coconut soup with avocado – Italian Cuisine

Recipe Curry coconut soup with avocado


  • 1 L organic coconut drink
  • 250 g raspberries
  • 150 g carrots
  • 100 g sweet boiled corn
  • 70 g leek
  • 60 g white wine vinegar
  • 30 g sugar
  • 25 g cornstarch
  • 25 g salted peanuts
  • a ripe avocado
  • popcorn
  • ginger powder
  • lemon
  • lime
  • parsley
  • extra virgin olive oil
  • curry
  • White pepper
  • salt

For the avocado curry coconut soup recipe, mix the cornstarch with a couple of tablespoons of coconut drink. Season the rest of the coconut drink with a teaspoon of curry, a pinch of ginger and some freshly ground white pepper and bring to the boil. Add the cornstarch, cook for another 2 minutes; add salt and turn off.
Keep the soup aside. Bring the vinegar and sugar to the boil, then add the raspberries, crushing them with a spoon; cook them for 5 minutes, then whisk everything and strain through a fine mesh strainer. Peel the carrots and cut them into tiny cubes. Eliminate the outer sheaths of the leek and reduce it to small pieces. Brown the carrots in a pan with a little oil for 2 minutes; add the leek and a pinch of salt and continue cooking for another 4 minutes on a low heat. Chop the sweet corn.
Peel the avocado, chop it and add it to the corn, together with 25 g of lemon juice, a grated lime zest, carrots and leek. Stir and season with 2 pinches of salt and freshly ground pepper. Form small balls with the mixture obtained. Clean 100g of parsley and chop it finely; also chop the salted peanuts. Spread the parsley and peanuts on the work surface and pass the avocado balls. Spread the coconut soup on the plates, place one or more balls of avocado in the center, completed with dots of raspberry sauce and popcorn.

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