Ingredients

The following ingredients have 4 Servings
  • 2-3 Tbsp grapeseed oil
  • 1 pound carrots (peeled and sliced into 1/8" thick disks)
  • 3 stalks celery (chopped)
  • 1 medium yellow onion (chopped)
  • 4 tsp fresh ginger (peeled, finely chopped)
  • 4 cups vegetable broth
  • 8 ounces russet potatoes (peeled, chopped)
  • 1 Tbsp brown sugar (packed)
  • 1/2 cup coconut milk
  • 2 Tbsp Thai green curry
  • Juice from 1 lime
  • 1 tsp kosher salt or to taste
  • 1/2 tsp white pepper

Instruction

  • Heat the grapeseed oil in a pot large enough to cook the soup over medium-high heat. Add the carrots, celery, onion and ginger and toss to coat. Sauté until the vegetables slightly soften, about 10 minutes.
  • Stir in the stock and simmer for 10 minutes. Add the potatoes and simmer for another 5 minutes or until everything is tender.
  • Pour the soup into a blender (in batches if necessary) and puree until completely smooth.
  • Pour back into the pot and add the remaining ingredients. Serve warm and enjoy!