Curried Cream of Celery Soup

From the Vegetarian Times this veg soup is very flavorful and light.

6 Stalks Celery, chopped

1 Leek, only the white part – sliced thin

2 Apples, cubed

1 TB curry powder

olive oil

1 can Coconut Milk

2 Cups Veggie Stock

2 1/2 Cups Water

Salt

2 TB rice

Cook the celery and leek for five minutes until soft. Season with salt.

Add the apple and curry powder and cook for another 2 minutes.

Add the coconut milk, water, rice, and stock and bring to a boil.

Turn down to medium heat and simmer for 15 minutes. Take off the stove, cool, and then run through a food processor.

Garnish with some roasted almonds.

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