Spicy Vegetable Soup

• 300 ml boiling water
• 4 tablespoons desiccated coconut
• 1 tablespoon sunflower oil
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• 1 inch piece gingerroot, peeled and grated
• 2 green chilies, finely chopped
• 1 teaspoon turmeric
• 1 1/4 liters vegetable stock
• 2 teaspoons brown sugar
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1 leek, thinly sliced
• 2 ounces green beans, chopped
• salt (or soy sauce)
• 1 lemon, juice of

1. Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
2. Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
3. Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
4. Add salt and soy sauce to taste; stir in lemon juice just before serving.

boiling water, coconut, sunflower oil, onion, garlic, gingerroot, green chilies, turmeric, vegetable stock, brown sugar, carrots, stalks celery, green beans, salt, lemon

Taken from www.food.com/recipe/spicy-vegetable-soup-137526 (may not work)