Curried carrot soup

We had this Curried Carrot Soup recently, and if you’re a fan of Indian food, you’re going to flip over it. I used my own spice mix instead of prepared "curry powder." Replace the chicken broth with vegetable broth if you’d like, and you’ve got a great vegetarian treat!

Curried Carrot Soup

3 T canola oil
2 t spice mix
1 clove of garlic
1/2" piece of fresh ginger, peeled and sliced thin

8 carrots, sliced thinly
4 stalks of celery, sliced thinly
1 onion, chopped
4 c chicken or vegetable broth
1 c coconut milk
1 T lemon juice
Salt and pepper

Heat the spices, garlic, and ginger in oil in a large saucepan or dutch oven. Stir in the carrots, celery, and onions, and toss to coat with seasoned oil. Saute for about 10 minutes, stirring. Add broth and bring to a boil; reduce heat and simmer until vegetables are soft, about 10 minutes.

Add the coconut milk and puree the soup with an immersion blender until it is as smooth as you'd like. Reheat if necessary but do not boil, and season with lemon juice, salt and pepper.