Red Curry Vegetable Soup

 I found the recipe in the January/February Vegetarian Times Magazine. It is a really nice soup for the winter..

Ingredients:

• 12 oz. cauliflower cut into small pieces to equal 3 cups
• 3-4 green onions, thinly sliced-use the green parts also
• 2 Tablespoon Red Curry Paste-Please start out with a light 1 tablespoon as this is spicy. You can always add more.
• 4 cups low sodium vegetable broth
• 15 oz can petite diced tomatoes in its own juice
• 3/4 cup light coconut milk-I used the entire can
• 6 oz. green beans cut into 1" pieces-1 1/2 cups-I used more
• 1 Tablespoons lime juice

Directions:

1. Saute cauliflower and the white part of the green onions for about 5 minutes until vegetables begin to brown.
2. Add curry paste and saute one more minute.
3. Add broth and tomatoes, bring to a boil.
4. Lower heat and simmer about 10 minutes.
5. Add coconut milk and green beans and simmer 5 more minutes until beans are tender.
6. Stir in lime juice and the remaining green onions.
7. Season to taste. Add more curry paste if desired.

Enjoy.