2 tablespoons extra-virgin olive oil
½ a white onion diced
3 medium carrots, peeled and chopped
2 Granny Smith apples, peeled and chopped
3 stalks celery, chopped
2 medium potatoes, chopped
1 1/2 teaspoons curry powder
1/4 teaspoon red pepper flakes
1 (14 ounce) can light coconut milk
2 cups veg broth
2 tablespoons fresh lime juice
Salt and fresh ground black pepper
Heat a large saucepan over medium heat, add olive oil then add onions, carrots, apples, celery and the potatoes. Cook, stirring occasionally, 5 to 8 minutes or until vegetables and apples begin to sweat.
Stir in curry powder, red pepper flakes and 1 teaspoon of salt. Cook 2 minutes, and then add coconut milk and vegetable stock. Simmer soup until the vegetables are soft, about 20 minutes.
Use an immersion blender to blend the soup until creamy. Remove from heat and taste and season to perfection. Serve into bowls and top with a squeeze of fresh lime juice and more pepper, chili flakes or fresh apples.