Stop Whining About Tofu Soup - Christina Cooks

Ingredients

• Avocado oil
• 2 cloves fresh garlic, minced
• 1/4 cup red curry paste
• 1 tablespoon coconut sugar granules
• 2, 13.5-ounce cans reduced fat coconut milk
• 2 1/2 cups spring or filtered water
• 1/4 cup thinly sliced peeled fresh ginger
• 2 tablespoons organic soy sauce
• 2 medium carrots, thinly sliced on the diagonal
• 6 fresh green onions, cut into 1-inch pieces
• 14 ounces firm tofu, drained and cut into (1-inch) cubes
• 3-4 sprigs fresh flatleaf parsley, minced
• Grated zest of 2 limes