Thai carrot soup

From Fresh At Home (a place in Toronto, also known as Juice For Life)

2 tbsp olive oil
2 cooking onions, chopped
1 stalk of celery, chopped
3 cloves of garlic, minced
4 tbsp minced fresh ginger
4 tsp curry powder
6 cups of veggie broth if you are veggie or you can use chicken broth if not
3 large carrots, peeled and chopped
1 3/4 cups of coconut milk (basically 1 can)
1 lime (juiced)
1 lemon (juiced)
2 tsp of sea salt
Pinch of white pepper

To garnish:
chopped peanuts, diced tofu, green onions or chopped red pepper


1. Heat oil in pot over medium heat.
2. Add onions, celery, garlic and ginger. Cook for 5 minutes or until onions are softened.
3. Add Curry powder, and cook for 1 minute, stirring continuously.
4. Stir in stock and carrots. Cook for 15 mnutes or until carrots are softened.
5. Add coconut milk and bring to a boil.
6. Remove from heat. Add lemon and lime juice.
7. Using a hand blender, blend until smooth. (If you are using a blender, let the soup cool before blending, then reheat)
8. Add salt and white pepper. Serve.

It's so delicious. I promise.