Curry Carrot-Ginger Soup

By Oprah
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2 Tbsp. olive oil

1 stalk lemongrass

1 medium onion , chopped

2 stalks celery , chopped (1/2 cup)

2 cloves garlic , minced

1 piece (2 inches) fresh gingerroot , peeled and finely chopped

10 to 12 carrots (about 2 1/2 pounds), scrubbed and sliced into 1/2-inch pieces

1 Tbsp. curry powder

8 cups chicken or vegetable stock

1/2 cup canned unsweetened coconut milk


Freshly ground pepper

3/4 cup shredded (unsweetened or sweetened) coconut , toasted (optional)

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