Bali In A Bowl

1. 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. 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. 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. 4

   Serve warm and enjoy!

No additional tips available.