Coconut Curry Vegetable Soup Recipe

Ingredients

1 tablespoon canola oil2 celery ribs, chopped2 medium carrots, chopped6 garlic cloves, minced1 tablespoon minced fresh gingerroot2 teaspoons curry powder1/2 teaspoon ground turmeric1 can (14-1/2 ounces) vegetable broth1 can (13.66 ounces) light coconut milk1 medium potato (about 8 ounces), peeled and chopped1/2 teaspoon salt1 package (8.8 ounces) ready-to-serve brown riceLime wedges, optional

Preparation

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.

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.

Stir rice into soup. If desired, serve with lime wedges.