2 Tbsp olive oil
1 medium onion
1 rib celery
4 Tbsp fresh ginger (grated)
3 cloves garlic
4 tsp curry pwdr or curry paste
1 tsp garam masala
6 cups vegetable stock
6 large carrots (cut into chunks)
1 can (14 oz) coconut milk
1 lemon (juiced)
salt & cilantro
Add onion, celery, garlic & grated ginger to a soup pot with heated olive oil. Cook on medium heat until the onions are softened. Add the curry & garam masala and cook for a few minutes.
Stir in the stock and carrots and cook until carrots are soft. Bring to a boil, add coconut milk. Heat through and remove from heat. Add lemon juice & salt.
Blend soup well until smooth. Serve and enjoy!!! It freezes well too(-:
Even my carnivorous man loves this for lunch.