Easy Vegetarian Coconut Soup

In a 4-quart saucepan, heat coconut oil over medium heat. Add onions and garlic; cook for 3 minutes or until onions are soft, stirring occasionally.

Add broth and carrots. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add mushrooms, zucchini, lime juice, lemongrass paste, ginger and soy sauce. Cook for 5 minutes or until zucchini is tender. Add coconut milk. Return to a simmer and cook until heated through.

Divide soup among bowls. Serve with sriracha, cilantro and/or lime wedges, if desired.