Curried Carrot Soup with Coconut Milk, Cashews & Coriander
3 tbsp butter or olive oil
2 onions diced
1 stalk celery, diced
3 cloves garlic, chopped
1 3 inch piece of ginger chopped
2 tbsp curry powder
1 1/2 lb carrots, peeled and grated
6 cups chicken stock
2 tsp grated lime zest
3 1/4 cups coconut milk
Coarse salt & freshly ground black pepper
1 bunch fresh coriander chopped for garnish
1/2 cup chopped cashew pieced for garnish

Heat butter or oil in a large pot, and sauté onions, celery, garlic and ginger over medium heat. Add curry powder, and continue cooking until onions are soft. Add carrots, and sauté. Add stock and lime zest, and simmer until carrots are fully cooked. Stir in coconut milk, and heat through. Season with salt and pepper to taste. Garnish with coriander and cashews.