Red Curry Vegetable Soup

• 1 tablespoon canola oil
• 12 ounces cauliflower, cut into 1 in pieces (about 3 cups)
• 4 large scallions, thinly sliced (separate white and green parts)
• 2 tablespoons Thai red curry paste
• 4 cups low sodium vegetable broth
• 1 (15 ounce) can petite diced tomatoes (do not drain)
• 3/4 cup light coconut milk
• 6 ounces green beans, cut into 1 in pieces (about 1 1/2 cups)
• 1 tablespoon lime juice
• salt, to taste
• pepper, to taste

1. Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown.
2. Add curry paste and saute 1 minute more.
3. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
4. Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
5. Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.

canola oil, cauliflower, scallions, red curry, vegetable broth, tomatoes, light coconut milk, green beans, lime juice, salt, pepper

Taken from www.food.com/recipe/red-curry-vegetable-soup-511816 (may not work)