Curried Celery Soup

I’m the kind of person who enjoys soups for dinner. I don’t like having anything too heavy at night so soups and salads are my friends. The Man however likes his big meaty meals, (I mean, he IS a MAN) so with soups I like to throw in some good hearty bread so that he feels like he’s getting some real quality substance J I love him and I love using him as a culinary guinea pig! (He’s so good at it too.)

Here you go:

2 tsp-ish coconut oil

1 chopped onion

1 sliced leek

1½ pounds chopped celery

1 tbsp med or hot curry powder (we like it hot around here!)

8 oz. diced potatoes (the type is up to you, I’m using red ones this week because that is what I found at the farmers market today)

3¾ c. veggie stock (almost a box)

1 tsp coriander

1 tsp cumin

Fresh cilantro

Salt to taste

• Heat the oil in a large saucepan, toss in the onion, leek and celery. Cover and let simmer for about 10 minutes, stirring occasionally.
• Add curry powder and cook a couple more minutes after stirring
• Add potatoes, stock, cumin and cilantro. Bring to a boil and simmer for 20 minutes or until veggies are tender
• Set the soup aside and let it cool slightly then puree in a blender or food processor until smooth
• Add the fresh cilantro (about a small hand full) and salt until it tastes perfectly salty and process it super quick.
• Return it to the sauce pan and reheat until hot

This recipe is a variation from a cookbook called Vegetarian by Nicola Graimes. It has some good eats in there and I like to edit it a bit to my taste and dietary preference. I hope you enjoy the goods!