Vegetable Soup with Edamame, Water Chestnuts & Cilantro-Coconut Broth

Directions

1. Wash and dry all fresh produce before cutting.
2. Peel and mince the ginger and garlic, then add them to a bowl with carrots and potatoes.
3. Peel and finely dice the shallot and also add it to the bowl.
4. Heat a medium saucepan over medium-high heat and swirl in the coconut oil.
5. Add the vegetables from the bowl to the pan with a pinch of salt and pepper; cook, stirring often, until they begin to soften, about 3–4 minutes.
6. Slice the bell pepper into thin strips and add it to the pan along with the broth, coconut milk, soy sauce, and sugar; bring to a boil.
7. Drain and rinse the water chestnuts in a colander, then add them, along with the edamame and corn, to the boiling soup.
8. Reduce heat to low and simmer until the edamame are heated through and the vegetables are tender, about 5 minutes; chop cilantro and stir it in off the heat before serving.