Vegan Coconut Curry Soup

One Year: The Best Granola
Two Years: White Chocolate, Fresh Cranberry, and Cream Cheese Scones
Three Years: Marbled Banana Walnut Loaf

Vegan Coconut Curry Soup
Makes 10-12 Servings

1 tbsp extra virgin coconut or olive oil
1/2 red onion (about 3/4 cup), diced
3 scallions, thinly sliced, divided
sea salt, to taste
2 carrots, peeled and sliced into thin half-moons
1 large red bell pepper, diced
1 cup frozen shelled edamame
1 cup frozen corn
2 large yukon gold potatoes, cubed
1 inch fresh ginger, peeled and grated
juice of one lime
1 tbsp yellow curry powder
1/4 tsp ground turmeric
1/4 tsp cayenne (optional)
1 1/2 tsp red curry paste
1 15-oz can coconut milk
1 15-oz can light coconut milk
1 1/2 quarts (6 cups) vegetable stock

Toppings:
scallions, chili flakes, fresh cilantro

In a large pot, heat coconut oil on medium heat. Add onion and white and light green parts of scallions (reserving darker green parts for later). Season with sea salt and cook until onions are translucent, about 5-8 minutes. Add carrots and red bell pepper, stirring to coat, and cook until carrots begin to soften, about 5 minutes. Stir in edamame, corn, and potatoes, cooking until edamame and corn have warmed, about 5 more minutes. Stir in fresh ginger, lime juice, curry powder, turmeric, cayenne, and red curry paste, ensuring vegetables are evenly coated with spices. Pour in coconut milk(s) and vegetable stock. Turn heat to high and bring to a boil before reducing to medium low and simmering until potatoes are tender, about 25 minutes. Season to taste with sea salt. To serve, top with scallions, chili flakes, or fresh cilantro, as desired.