An easy and delicious coconut and carrot soup - even better with fresh-picked carrots!
Heat the olive oil in a large stock pot over medium heat. Add the carrots, and saute while gently stirring for 5 to 6 minutes. Add the onion, celery, potatoes, and garam masala and continue sauteeing for another 4 to 5 minutes, or until the carrots and celery are soft and translucent.
Add the broth and coconut milk, bring the soup to a boil, and then simmer, partially covered for about 20 minutes or until the carrots are very soft.
Carefully transfer the soup in small batches to a blender or food processor and puree until smooth. (You may leave part of the soup unblended if you like chunks of carrot). Serve hot or cold