Coconut Curry Vegetable Soup

• 1 tablespoon canola oil
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 6 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14-1/2 ounces) vegetable broth
• 1 can (13.66 ounces) light coconut milk
• 1 medium potato (about 8 ounces), peeled and chopped
• 1/2 teaspoon salt
• 1 package (8.8 ounces) ready-to-serve brown rice
• Lime wedges, optional

1. In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer.
2. Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions.
3. Stir rice into soup. If desired, serve with lime wedges.

canola oil, celery, carrots, garlic, fresh gingerroot, curry powder, ground turmeric, vegetable broth, light coconut milk, potato, salt, ready, lime wedges

Taken from www.tasteofhome.com/recipes/coconut-curry-vegetable-soup/ (may not work)