Ingredients
1 onion
5 celery stalks including leaves
10-15 large carrot sticks
2 cans coconut milk
3 cups of chicken stock or veggie stock
1 cup water
1 tablespoon coconut oil
1 tsp fresh ground black pepper
1 tablespoons coriander
2 tablespoons red curry powder
1 tsp crushed red pepper
1/2 cup fresh cilantro
Instructions
1. Chop onion and celery and saute in large soup pot with coconut oil until onions are clear (usually 10 minutes) at medium heat.
2. Add stock and water and bring to a broil.
3. Add black pepper, coriander, and curry powder.
4. Wash carrots and remove end but do not peel. Add carrots to the pot and cook until fork can easily penetrate (usually 10-15 minutes).
5. Using a hand mixer or immersion blender, puree soup.
6. Serve hot or cold with cilantro and crushed red pepper for garnish.
