Empty the coconut water into a blender using a fine mesh strainer.
Scoop the meat out of the coconut using a large spoon and add it to the blender.
Add all remaining ingredients (except cut veggies) then blend until completely smooth.
Adjust seasonings to taste.
Next, divide the peppered veggies evenly into two serving bowls.
Pour the soup over the veggies. Then, garnish with chopped cilantro or edible flowers if desired. Pause, take a deep breath or two, and enjoy!
Notes
Use whatever vegetables are in season or/and you have on hand. We used zucchini, peppers, mushrooms, and carrots. Other great choices include onion, cauliflower, broccoli, peas, tomatoes.It helps to use a high-speed blender to make the curry. If you’re using a regular blender, just blend it for as long as you need to achieve a smooth and creamy consistency.For a more flavourful experience chill the curry in the fridge for a couple of hours to allow the flavours to set. It'll need a good stirring before serving.