Vietnamese Hot and Sour Soup

Ingredients
6 scallions, cut into 2-inch strips
1 Tbsp olive oil
2 medium carrots, shaved thin
2 cups bean sprouts
2 chili peppers, sliced thin with seeds
10oz canned, strained straw mushrooms
19oz canned pineapple pieces
7 cups vegetable broth
1/2 block herb and garlic tofu, cubed small
1/4 cup asian fish sauce
2 Tbsp lime juice
1 Tbsp cilantro
2 Tbsp basil

Directions
1. In a large soup pot, sautee scallions in oil at low heat until soft.
2. Add carrot shavings, turn heat to medium-high.
3. As carrots soften, add bean sprouts and chilis. Mix well.
4. Stir in broth, mushrooms, pineapple pieces (with juice) and tofu cubes. Bring pot to a boil.
5. Reduce heat to a simmer and add fish sauce, lime juice, cilantro and basil.
6. Allow to simmer covered for 15 minutes.