Spicy Tofu And Coconut Curry Soup - cooking recipe

Ingredients

2 tablespoons oil
3 garlic cloves, chopped
1/4 cup red curry paste (e.g., World Foods thai red curry paste)
1 tablespoon brown sugar
1 (13 1/2 ounce) can coconut milk
2 1/2 cups vegan broth (e.g. Better Than Bullion chicken substitute)
1/4 cup fresh lime juice
1 cup mushroom
1/2 red onion, chopped
1/4 cup thinly sliced fresh ginger
2 tablespoons Braggs liquid aminos
2 cups thinly sliced carrots
1 (14 ounce) package water packed soft tofu, cubed
3/4 cup fresh cilantro
1/2 large jalapeno, diced

Preparation

In stock pot.
Saute garlic and onion.
When onion is tender add: mushrooms, carrots, jalapeno.
Saute further until mushrooms were soft.
Add remaining ingredients except cilantro.
Cook until carrots were softened.
Add cilantro.