Vegan Thai Coconut Curry Soup with Coconut Milk

2 Large Carrots (sliced into 1/2 inch pieces)
1 Cup Diced Bell Peppers (Red, Yellow, Orange)
1/4 Cup Sliced Onion
1/2 Cup BareOrganics Coconut Milk Powder
16 oz Low Sodium Vegetable Broth
1 Stalk Lemongrass Crushed
2 Stems Thai Basil (leaves only)
1 1/2 Teaspoons Minced Ginger
1 Teaspoon Minced Garlic
1 Tablespoon Avocado or Extra Virgin Olive Oil for sautéing
1 Teaspoon Sea Salt
1/4 Teaspoon Ground Pepper

1. In a saucepan over medium heat, sauté onions, garlic and ginger

2. Add crushed lemongrass stalks, bell peppers and carrots

3. Cook 3-4 minutes, stirring occasionally

4. Combine 1 Cup broth with coconut milk powder. Add mixture and rest of broth to vegetables

5. Add Thai Basil stems, salt, pepper and stir well to combine all ingredients

6. Cook another 5 minutes until soup begin to thicken slightly

7. Remove from heat