Thai Coconut Soup


for a 12-cup yield (can easily be halved)
2 tablespoons Coconut Oil or preferred oil
2 Green Onions sliced (white and green part separated)
2 large Carrots diced
2 ribs Celery diced
1 tablespoon Fresh Ginger finely grated
2 cloves Garlic minced
2 tablespoons Green Curry Paste
2 cups Vegetable Broth
1 (13.5 ounce can) Coconut Milk
2 cups Mushrooms sliced
2 cups Broccoli chopped
2 cups Cauliflower chopped
1 cup Green Beans chopped
2 cups Cabbage chopped

Sea Salt to taste
Cilantro, Thai Basil, and Lime for garnish

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