First make the ginger juice in a Juicer, and then juice enough carrots to make 3-4 glasses
Grind all the spices & dried herbs in a mortar and pestle
Liquid Base for the Soup:
In a powerful Blender, mix the Carrot juice with the ginger juice and add the garlic & Blend.
Place all the ground spices in the blender and mix in well. (Mix less first, then add more after tasting),
Next place all the fresh herbs and blend.
Then mix in all the ingredients listed above under FLAVOURINGS . Lastly add the Raw Coconut Butter ( MUST be raw) , Place this Soup base aside and start preparing the fruits & vegetables to place in the soup tureen or in individual bowls.
Chop the tomatoes in half and place them in a Soup Tureen or serving bowl. Chop the Chinese Cabbage. Then chop the baby bok choy in small bite size pieces .Be sure to chop all the leaves & add them.
Cut the kelp noodles in half, separate them and add them to the soup tureen or to individual bowls along with the tomatoes, chinese cabbage, the boy choy and the cilantro leaves.
Mix the soup base in the blender once more and slowly and deliberately pour this over the tomatoes, the kelp noodles and Asian vegetables in the Soup Tureen or bowls.
Serve as is or allow this Uncooked, Thai Curry soup to marinate for 2-5 hours before serving at room temperature If you prefer to enjoy this as a warm soup, and you have a very powerful blender, then blend the Soup Base for as long as you wish until you achieve the desired temperature. before pouring it over the ingredients in the tureen or bowl.
ENJOY!