Soup - Veggies, Beef, Coconut Milk

This soup was inspired by:
The ingredients in the fridge.
A hot pot restaurant in California that you cooked thinly-sliced meat in a pot of hot soup in front of you.
Thinly sliced beef I had taken out of my freezer.
A soup recipe from a friend of TG.

Saute in oil (and add as completed during the chopping process):
a couple onions
a hunk of ginger
a small handful of peeled garlic
a big couple handfuls of carrots
a small sweet potato, peeled and diced
a couple stalks of celery
a red bell pepper

After it has sauteed for a bit (5 min. after adding the bell pepper), add some amount of broth, covering the veggies by about two inches.  (I used the Better-Than-Bouillon beef stuff.  Might not be strictly paleo, but it is gluten-free.)  Bring to a boil, then cover and simmer for 10 minutes.

Bring it back to a boil - add the thinly sliced beef pieces.  Reduce heat, cover, simmer for 10 minutes.

Add a can of coconut milk, wait 'til warmed through, serve.

All in all, more delicious than I thought it would be considering the lack of spices in there.  I recommend it.  I also recommend cutting the thin slices of beef into even smaller pieces, or in lieu of that, using a spork to eat the soup - the beef pieces were a little difficult to get onto the spoon and into the mouth.

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