Thai Coconut Soup

This soup was made for a Zuppa night and got rave reviews.... cleanse friendly!

1 sm onion, chopped

5 cloves garlic, minced
2 stalks lemon grass in 1" pieces
1 tsp ground cumin seeds

2 tsp sweetener (agave syrup or maple syrup)
5 C water
1/4 C fresh lime juice
2" piece of ginger, sliced
2-3 fresh chilis, chopped
1 tbsp ground coriander
1/2 tsp turmeric
2 tbsp olive oil
1 can coconut milk
1 tsp sea salt (yes, you must put salt in the soup)

Put the onion, ginger ,garlic chili, lemon grass, cumin turmeric, coriander and sweetener in a food processor. puree into a paste. heat the oil in a heavy soup pot over medium heat until hot, do not let it smoke. add the paste and saute, stirring often for about 8 mins. add the water, coconut milk, lime juice and salt and bring to a boil. lower the heat and simmer for 30 mins. strain through a sieve and discard the solids. return the broth to a clean pot and continue to simmer.

For the soup:

1/2 C cucumber, small pieces
1 fresh jalapeno pepper, sliced
1/2 C fresh mint, chopped
4 lime wedges (or as many people as we have)
1 C mung bean sprouts
1/2 C cilantro leaves, chopped
8 oz tofu, cut into 1/2 inch cubes
4 cups cooked quinoa

In individual bowls, add cucumber, sprouts, tofu, chilies and herbs
Ladle the hot soup over cooked quinoa then mound the vege mixture in the middle and top with a lime wedge.