I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients!

Ingredients

• 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

Directions

1. In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir
2. for 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer.
3. 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.
4. Stir rice into soup. If desired, serve with lime wedges.