- 1 bunch chopped carrots or bag baby carrots
- 1 bunch celery, chopped
- 2 cans full-fat, plain coconut milk
- 3-4 cloves garlic, pressed
- 2-4 Tbsp. curry powder
- Sea salt and freshly ground pepper to taste
- Puree carrots and celery in high-speed blender.
- Pour mixture into stain-less steel soup pot and add 2 cans coconut milk.
- Heat and add garlic, curry, salt and pepper to taste. Garnish with freshly cracked pepper.
Creamy Mexican Bean Dip
