Spicy and Creamy Green Bean and Coconut Soup

[Guest guest]

This soup screams flavorful!

Gypsy

 

Spicy and Creamy Green Bean and Coconut Soup

 

1 carrot, cut into thin strips

1 oz. vegan marg or butter

2 tsps. fresh lemon grass, chopped

2 cloves garlic, crushed

1 tsp. fresh ginger, grated

1 tsp. ground turmeric

2 tsps. ground coriander

2 fresh green chillies, seeded and chopped

2 green shallots, chopped

1/3 cup plus 3 tbsps. green beans, chopped

3 1/3 cups coconut cream

1/2 large vegetable stock cubes, crumbled

2 cups bean sprouts

2 tbsps. plus 2 tsps. fresh coriander, chopped

 

Melt marg or butter in a heavy saucepan over medium heat. Cook lemon grass,

garlic, and ginger 1 minute, stirring constantly. Stir in turmeric and

ground coriander, and cook over heat 1 minute. Stir in next 5

ingredients. Increase heat to high and bring to a boil. Reduce heat to

low, and simmer, uncovered, 5 minutes, stirring frequently. Stir in

bean sprouts and fresh coriander just before serving.

Serves 6.