Tofu and Coconut Curry Soup

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  1. 2 tablespoons canola oil
  2. 2 teaspoons minced garlic
  3. 1/4 cup red curry paste
  4. 1 tablespoon dark brown sugar
  5. 2 (13.5-ounce) cans light coconut milk
  6. 2 1/2 cups organic vegetable broth
  7. 1/4 cup fresh lime juice
  8. 1/4 cup thinly sliced peeled fresh ginger
  9. 2 tablespoons lower-sodium soy sauce
  10. 2 cups thinly sliced carrot (about 4)
  11. 1 1/2 cups (1-inch) pieces green beans (8 ounces)
  12. 1 (14-ounce) package water-packed soft tofu, pressed and cut into (1-inch) cubes
  13. 3/4 cup fresh cilantro leaves
  1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.
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