This is a simple vegan soup that’s perfect for a chilly spring supper. It works great as a side but is also hearty enough to stand alone as the main dish.

Vegan Coconut Milk Soup
Ingredients

3 cups vegetable broth
1 fresh piece of ginger (approximately 1 inch), thinly sliced
1 cup coconut milk
2 tablespoons balsamic vinegar
2 teaspoons agave nectar (optional)
6 ounces firm tofu, cut into 1/2 inch cubes
2 cups button mushrooms, rinsed and sliced
2 large carrots, julienned
1 medium daikon radish, julienned
2 tablespoons lime juice
1/4 cup fresh cilantro, minced
Cooking Directions

In a pot, bring vegetable broth and ginger to a boil, then reduce heat to low and simmer for 5 minutes.
Stir in coconut milk, ginger, vinegar, agave, tofu, mushrooms, carrots and daikon radish.
Just before serving, stir in lime juice and cilantro.
Serve!