Coconut Milk Vegetable Soup

1 vidalia sweet onion, diced into large chunks

coconut oil (preferably virgin, since this is a coconnut dish anyway)

1 can organic coconut milk

1 cup light coconut milk

2 garlic cloves, minced

4 tsp slivered almonds

2-3 tsp coriander seeds

large handful of green beans, cut into 1-inch pieces

1 large sweet potato

2 bay leaves

1 head bok choy, roughly chopped (green leafy parts only)

2 tbsp lemon juice

bean sprouts and/or green onions for garnishing

1.  Using a peeler, remove skin from sweet potato and chop into 1-inch pieces.  Then cook in boiling water until just soft.  Add the green beans during the last 2 minutes.  Drain and set aside.

(Hint – Eat a small piece of the sweet potato while it is still raw!)  When the sweet potato is done, strain and set aside in a bowl.

3.  While the sweet potato is cooking, heat coconut oil in large wok.  Dry-cook the coriander seeds for about 1 minute, or until fragrant, then remove from heat.  Using a pestle and mortar, crush the coriander, garlic, and almonds into a rough paste and set aside.  In the same oil (you may need to add a little more), cook onion until just soft.

4.  Add the crushed spices to the onion and cook for about 1 minute, tossing together thoroughly.

5.  Pour in both cans of coconut milk and add the bay leaves, then bring to a simmer.  Turn off heat.  Add the sweet potato, green beans, and bok choy.

6. Garnish with bean sprouts if desired.  Season with sea salt and fresh ground pepper.