• 1 bunch chopped carrots or bag baby carrots
• 1 bunch celery, chopped
• 2 cans full-fat, plain coconut milk
• 3-4 cloves garlic, pressed
• 2-4 Tbsp. curry powder
• Sea salt and freshly ground pepper to taste

1. Puree carrots and celery in high-speed blender.
2. Pour mixture into stain-less steel soup pot and add 2 cans coconut milk.
3. Heat and add garlic, curry, salt and pepper to taste. Garnish with freshly cracked pepper.