Coconut Curry Chowder
http://rawfoodtip.com/blog/2009/01/22/recipe-of-the-week-coconut-curry-soup/

2 servings :

Ingredients for blending :

1 or two coconuts ( depends on their water content )
4 cloves of garlic
ginger root ( close to 2 inches ) or 2 Tsp of minced
juice of half of a lemon
2 dates
1 tsp curry powder
1 Tsp turmeric
half or 1 jalapeno pepper
salt
black pepper
cilantro ( I usually use half of a bunch )
Blend everything to a creamy consistency.

Chop :

2 stalks of celery
2 stalks of leeks
1 carrot ( round )
shiitake mushrooms
1 red bell pepper
1 tomato
1 avocado

HOW TO : 

You might want to have a warm soup this time a year.

Put all the blended cream into ceramic pot and warm it on a low heat ( stick 
your finger after a while to check if you didn’t overdo it )

When you think it is ready ( warm enough ) , put all the chopped ingredient 
into the pot, excluding tomatos and avocados. These guys go into the bowl 
on the bottom.

Cover your tomatos and avocados in glass or wooden bowl with coconut chowder