Thai Coconut Soup - Raw

3 cups Thai coconut water, (1 1/2 - 2 coconuts) (I prefer to scoop out the thin coconut meat and add it to the mixture)
3 cloves peeled garlic (this is a lot for most people, 1 or 2 is gentler, yet still plenty) 
1-inch piece of ginger 
¼ cup freshly squeezed lemon juice 
¼ cup cold-pressed organic extra virgin olive oil 
¼ cup Nama Shoyu, Tamari soy sauce or Braggs “all purpose soy seasoning” 
1 tablespoon curry powder

In a blender, combine all the ingredients and thoroughly blend until smooth. Pour into a serving bowl. Using a ladle, remove and discard any foam that rises to the top. This soup is amazing on its own; however adding any of the following garnishes takes it to the next level!

Optional Garnishes:
Chopped avocado
Chopped chives
Chopped tomato
Chopped red bell pepper
Chopped basil leaves
Chopped mint leaves
Chopped cilantro

From RAWvolution, by Matt Amsden