(Vegan) Coconut Curry Soup

• 2 -3 carrots, sliced into 1/4-inch coins
• 1 medium-large yellow onion, diced small
• 1 -2 teaspoon curry powder (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired) or 2 -4 tablespoons curry paste, to taste (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired)
• oil, for sauteeing
• 1 cup fresh green beans and 1 cup asparagus (I added one cup fresh green beans and one cup asparagus cut up into 1-inch slices)
• 1 1/2 cups mushrooms, sliced (read intro)
• 2 teaspoons lemongrass puree, to taste
• 7 ounces unsweetened coconut milk (add more coconut milk or vegetable broth to desired thickness)
• 8 ounces vegetable broth (or more)
• fresh cilantro, for garnish
• salt, to taste
• cracked black pepper

1. In a large pot, saute carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
2. Stir in the green beans, asparagus and mushrooms; saute another few minutes or until the mushrooms are slightly softened.
3. Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately.
4. Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
5. *Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook.

carrots, yellow onion, curry, oil, fresh green beans, mushrooms, lemongrass puree, coconut milk, vegetable broth, fresh cilantro, salt, cracked black pepper

Taken from www.food.com/recipe/vegan-coconut-curry-soup-476913 (may not work)