Curried Cream of Celery Soup

By vdub

Ingredients

• 1/4 c sliced almonds
• 2 Tbsp olive oil
• 6 celery stalks, diced (3 1/2 cups)
• 1 large leek, white part halved lengthwise and thinly sliced (2 cups)
• 2 apples, peeled, cored, and diced (2 cups)
• 1 Tbsp curry powder, such as Madras
• 14-oz can light coconut milk
• 2 Tbsp rice
• 2 1/2 cups low sodium vegetable broth
• 1 Tbsp lime juice
• 1/4 cup coarsely-chopped celery leaves for garnish

Preparation

Step 1

Preheat oven to 350 degrees. Spread almonds, if used, on baking sheet and toast 8-10 minutes, or until golden. Cool.
Heat oil in large pot over medium heat. Add celery, leek and salt; cook 5 minutes or until vegetables begin to soften. Stir in apple and curry powder; cook 2 minutes. Add coconut milk, rice, broth and 2 ½ cups water.
Bring soup to a boil, reduce heat to medium-low, and simmer 15 minutes, or until vegetables are soft when pierced with a fork.
When cool, puree soup until smooth. Return to pot and stir in lime juice. Season with salt and pepper, if desired. Ladle into bowls and sprinkle celery leaves and almonds on top.