Curried Coconut Soup

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 teaspoon grated ginger root
2 teaspoons curry powder
½ cup white rice
5 cups vegetable stock
6 ounces spinach
2 ounces creamed coconut
⅔ cup boiling water
1 tablespoon chopped fresh cilantro
Salt and pepper

In a large saucepan, heat oil. Add onion, garlic, gingerroot and curry powder. Cook 5 minutes, add rice. Stir-fry 2 minutes or until transparent. Add stock. Bring to a boil, reduce heat, cover and simmer 10 minutes. Rinse spinach, discard tough stems and dry well. Cut into thin shreds. Add to pan and cook 5 minutes longer.

Into a small bowl, place coconut. Stir in boiling water, stirring until melted. Stir into pan with cilantro. Heat through 2 to 3 minutes, without boiling. Taste and adjust seasoning. Serve hot.

Makes 6 to 8 serving