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Cantaloupe Soup Ginger Infused Coconut Milk ~ Vegan

When melons are at their peak in summer, this perfectly balanced soup is restoring and energizing. Melons are rich in nutrients and can give a boost to the immune system

Season/ Summer

Prep time: 15 minutes

Serves 2

1 cantaloupe or other melon

1/2 can cold coconut milk, unsweetened

1 tsp.fresh grated ginger

1/4 tsp. grated turmeric

1/8 tsp sea salt

1 tsp lemon juice

dash of white pepper

6-8 ice cubes

Mint or parsley for garnish

Cut melon in half, and take out all the seeds. Scoop most of the melon out of each half, to make a deep bowl to hold the soup. Cut 1/2 cup of the melon into small cubes, set aside. The rest of the melon goes into the blender to make the soup.

In a blender, put the melon, ginger, coconut milk, salt, pepper, lemon juice and ice cubes. Blend well. Pour soup into cut melon bowls. Add cut up melon cubes. Add grated turmeric on top. Garnish with mint or parsley.

Cooks note: Can keep up to 4 days in the refrigerator.


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