Coconut Curry Soup

This plant-based curry is lunchtime favorite at Vega HQ. Look in your international grocery store for Kefir lime leaves and Thai basil. Both add a uniquely delicious taste to this this dish. Serve it over brown rice for a nutritious meal.

Ingredients

1 tsp coconut oil or other cooking oil
1 onion, diced
2 carrots, julienned
1½ red or green peppers, julienned
6 mushrooms, sliced
3 Tbsp red curry paste
1 Tbsp curry powder
Pinch red chili flakes
3 cloves garlic, minced
1 Tbsp ginger, minced
2 (14oz) cans coconut cream
1 liter/33 fl. oz. vegetable broth
1 package tofu, pressed, drained and cubed
1 cup brown rice, cooked
½ bunch cilantro, chopped
Splash of lime juice or apple cider vinegar
1 tsp salt
Optional:
2 Kefir lime leafs
1 stalk lemongrass
Small handful Thai basil, torn

Preparation

Heat coconut oil in large pot. Add onions and carrots. Sauté 3-5 minutes.
Add peppers and mushrooms. Sauté 3 minutes.
Add garlic, ginger, red pepper flakes, curry paste and curry power. Sauté 1 minute, stirring frequently. Optional: If using lemongrass and Kefir lime leafs add here and remove before serving. You can put them in cheese cloth tied together with string for easy removal.
Add vegetable broth and tofu and let simmer for 15-30 minutes.
Add coconut cream and brown rice. Simmer until hot. Season with salt. *Optional: Remove lemongrass and Kefir lime leafs now.
Cilantro and a splash of lime juice or apple cider vinegar. *Optional: Add Thai basil here