Coconut Red Curry Vegetable Soup

So easy to make and it smells and tastes like a dream!

INGREDIENTS

1 Tbsp coconut oil
¾ cup diced carrots
1 cup diced green onion
¼ tsp salt and ¼ tsp pepper
1 large clove garlic, diced
2 Tbsp red curry paste
1 cup white button mushrooms or yellow zucchini (I don’t like mushrooms, so Yellow zucchini works as a a great substitute)
¾ cup diced tomatoe
2 1-inch slices of fresh ginger or 1 tsp ground ginger
2 can of Lite Coconut Milk
¾ ground turmeric
2 Tbsp coconut sugar (or agave syrup or maple syrup)

DIRECTIONS

• Heat a large saucepan over medium heat.  Once hot, add the coconut oil, carrots, and green onions.  Cook for 2 minutes.  Season with a healthy pinch of salt & pepper.

• Add the garlic ancurry paste.  Stir.  Cook 2-4 minutes, stirring frequently.

• Cook for 3 minutes.

• Add the coconut milk, turmeric, and coconut sugar. Whisk,  Bring to a very low boil over medium heat, then reduce the heat to low. 

• Simmer for 10-15 minutes, or until the carrots are cooked through and the curry flavor hs permeated the vegetables.

• Taste and adjust the seasonings as needed, adding more sugar for sweetness, or salt.

• Discard the ginger and serve warm as a soup, or serve over cooked rice or cauliflower.