Ingredients
2 Tbsp olive oil or coconut oil
1 lb carrots, peeled and sliced into
⅛-inch thick disks
3 stalks celery chopped
1 medium yellow onion, chopped
4 tsp fresh ginger, peeled and finely chopped
3 large garlic cloves, minced
1 tsp kosher salt
4 cups vegetable broth
1 ⅓ cups russet potatoes, peeled and chopped
1 Tbsp brown sugar, packed
½ cup coconut milk
2 Tbsp Thai green curry paste
1 Tbsp lime juice
Instructions
Heat the olive oil in a large pot, such as a Dutch oven, over medium heat. Add the carrots, celery, onion, ginger, garlic and salt and toss to coat. Sauté until the vegetables slightly soften, about 10 minutes.
Pour in the stock and simmer for 10 minutes. Add the potatoes and simmer for another 5 minutes or until ingredients are tender.
Pour the soup into a blender (in batches, if necessary) and puree until completely smooth. Pour back into the pot and stir in the brown sugar, coconut milk, green curry paste and lime juice. Serve hot. CS
