Michelle Adams of The Maryn served this cold vegan soup as an appetizer during her healthy January lunch. “You can prepare this a day ahead and keep in a closed container in the fridge,” she says. “If you’re not vegan you can also try replacing the coconut milk with yogurt.” She adapted this recipe from one of her favorite cookbooks, Green Kitchen Travels. photographed by marta xochilt perez ...read the rest of the story here
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