nuts over coconut curry soup

this coconut curry soup recipe is sweet, sour, spicy and oh so delicious! it takes about 15 minutes to make and can easily become more of a delight for those that are not vegan by adding chicken or fish. you can add whatever veggies you like or that you have floating around in your fridge. make a huge batch of it and sip on it during the week. it's great first thing in the morning too on a chilly day!

what you'll need:  (makes 1 large bowl)

• 1 can of coconut milk (i use "light coconut milk" from trader joes)
• veggies (i used 2 portabella mushrooms, broccoli, 1/2 of a red and yellow onion, baby bok choy, and a couple carrots, but feel free to use whatever you got or really like. tomatoes and kale would be yummy too i think)
• ginger root (or ginger powder) to taste
• parsley (optional, but gives it great added flavor)
• juice of half of a lime
• chili flakes or sriracha sauce to taste(optional, but gives it that perfect kick!)
• curry powder to taste
• 1 cup of vegetable broth for extra liquid
• salt to taste

do it!:

1. chop the onions and put in a pan with a little olive oil. heat the onions until they become soft (2 minutes). 
2. add your other vegetables (thick ones first such as broccoli and carrots then softer ones like mushroom and bok choy). add salt to taste
3. once the veggies are soft, transfer them to a pot and pour in the coconut milk. head everything over medium heat. 
4. add curry powder, ginger root or ginger powder, and chili flakes or sriracha sauce
5. add the lime juice
6. add 1 cup of vegetable broth (more of less depending on how "liquidy" you want it)
7. stir everything together, taste, add more sriracha if desired, and enjoy!!

this recipe was inspired by Kate Albrecht's recipe shown here