Bali In A Bowl

• 2-3 tablespoons grapeseed oil
• 1 pound carrots, peeled and sliced into 1/8" thick disks
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 4 teaspoons fresh ginger, peeled, finely chopped
• 5 cups freshly made vegetable broth
• 8 ounces russet potatoes, peeled, chopped
• 1 tablespoon brown sugar, packed
• 1/2 cup coconut milk
• 2 tablespoons Thai green curry
• Juice from 1 lime
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon white pepper

1. Heat the grapeseed oil in a pot large enough to cook the soup. Add the carrots, celery, onion and ginger and toss well until coated with the oil. Saute until starting to soften, about 10-15 minutes.
2. Add the veggie stock and bring to a simmer. Simmer for about 10 minutes and add the potatoes. Simmer for another 5 minutes or until the veggies are all tender.
3. Put the soup into a blender in batches and puree until completely smooth. Pour back into a pot and add the brown sugar, coconut milk, green curry and lime. Add the salt to taste and white pepper.
4. Serve warm and enjoy!

grapeseed oil, carrots, stalks celery, onion, fresh ginger, freshly made, potatoes, brown sugar, coconut milk, green curry, lime, kosher salt, white pepper

Taken from food52.com/recipes/9520-bali-in-a-bowl (may not work)