(Vegan) Coconut Curry Soup - cooking recipe

Ingredients

2 -3 carrots, sliced into 1/4-inch coins
1 medium-large yellow onion, diced small
1 -2 teaspoon curry powder (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired) or 2 -4 tablespoons curry paste, to taste (start with a small amount-about 1 teaspoon then add more to taste and to the level of heat desired)
oil, for sauteeing
1 cup fresh green beans and 1 cup asparagus (I added one cup fresh green beans and one cup asparagus cut up into 1-inch slices)
1 1/2 cups mushrooms, sliced (read intro)
2 teaspoons lemongrass puree, to taste
7 ounces unsweetened coconut milk (add more coconut milk or vegetable broth to desired thickness)
8 ounces vegetable broth (or more)
fresh cilantro, for garnish
salt, to taste
cracked black pepper

Preparation

In a large pot, saute carrots, onions and curry powder (or curry paste) in oil on medium heat for 2-3 minutes.
Stir in the green beans, asparagus and mushrooms; saute another few minutes or until the mushrooms are slightly softened.
Stir in the lemongrass puree, coconut milk and vegetable broth. Heat through until hot (not boiling!) for only a few minutes, remove from the stove top* and serve immediately.
Garnish soup with fresh cilantro. Season with salt and pepper, to taste.
*Remember the soup will continue to cook, the asparagus will start to go soggy and the green beans will turn that unappetizing army green color so DON'T overcook.