Coconut Curry Soup

1 cup broccoli florets
1 Tbsp. olive oil
1/4 onion, sliced
2 cloves garlic, minced
1/2 carrot, julienned
3 white button mushrooms, sliced
1 12-oz. can coconut milk
1 cup vegetable broth
Juice of 1/2 lime
1 tsp. salt
2 tsp. Madras curry powder
Perfect tofu (optional)
1 Tbsp. chopped cilantro

•Bring 2 cups of water to a boil in a small saucepan over high heat. Add the broccoli and cook for 1 minute. Drain and set aside.
•In a medium sauce pan over medium-low heat, add the olive oil then the onions. Sauté for 2 to 3 minutes, or until just soft. Add the garlic, carrot, mushrooms, and cooked broccoli and cook for an additional 2 minutes.
•Add the coconut milk and broth to the pan and stir well. Add the lime juice, salt, and curry powder, then let simmer for about 5 minutes, being careful not to let the soup boil.
•Remove from heat and serve the soup with perfect tofu and chopped cilantro.

Makes 4 servings