Spicy Tofu And Coconut Curry Soup

• 2 tablespoons oil
• 3 garlic cloves, chopped
• 1/4 cup red curry paste (e.g., World Foods thai red curry paste)
• 1 tablespoon brown sugar
• 1 (13 1/2 ounce) can coconut milk
• 2 1/2 cups vegan broth (e.g. Better Than Bullion chicken substitute)
• 1/4 cup fresh lime juice
• 1 cup mushroom
• 1/2 red onion, chopped
• 1/4 cup thinly sliced fresh ginger
• 2 tablespoons Braggs liquid aminos
• 2 cups thinly sliced carrots
• 1 (14 ounce) package water packed soft tofu, cubed
• 3/4 cup fresh cilantro
• 1/2 large jalapeno, diced

1. In stock pot.
2. Saute garlic and onion.
3. When onion is tender add: mushrooms, carrots, jalapeno.
4. Saute further until mushrooms were soft.
5. Add remaining ingredients except cilantro.
6. Cook until carrots were softened.
7. Add cilantro.

oil, garlic, red curry, brown sugar, coconut milk, vegan broth, lime juice, mushroom, red onion, ginger, braggs, carrots, water, fresh cilantro, jalapeno

Taken from www.food.com/recipe/spicy-tofu-and-coconut-curry-soup-512204 (may not work)