creamy vegetable soup

Introducing, one of my new favorite fall soups!!
With unusual flavor {blame the green onions, dill and cilantro} and creamy coconut goodness.

Also pictured -- the amazing, incredible, EASY crusty bread that everyone's been talking about lately.




Creamy Vegetable Soup
thank you to a friend for sharing the recipe

1 onion, diced fine
1 tsp vegetable oil
2 large carrots, chopped fine
2 medium potatoes, diced into 1/2 inch cubes
2 tsp salt
6 cups water

1 cup pasta shells
1 bunch green onion diced
2 tbsp chicken seasoning
1/2 tsp garlic granules
1/2 tsp basil
1/2 tsp parsley
1/2 tsp dill

1 15 oz can whole corn kernels
1 15 oz can coconut milk
1 15 oz can diced tomatoes in juice
1 small bunch cilantro leaves {not stems}

Saute onion, carrots, potatoes in oil sprinkled with salt for 4-5 minutes on medium high heat, stirring. Add water and boil for 8-10 minutes.

Add pasta, green onions, and seasonings and simmer for 8 more minutes.

Blend coconut milk, diced tomatoes and corn in a blender until smooth. Add the cilantro leaves and pulse. Pour into the soup and heat to serving temperature without boiling.

The pasta can swell up very large...a better idea might be to boil the shells separately and mix them in right before serving
{thanks Andrea for the idea!}.