• 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
• Salt
• Freshly ground pepper
• 3/4 cup shredded (unsweetened or sweetened) coconut , toasted (optional)

In a large, heavy saucepan or stockpot, heat oil over medium heat. Smash bottom end of lemongrass (about 3 inches) with handle end of a knife. Add lemongrass, onion, celery, garlic, and ginger. Sauté until vegetables are tender, about 10 minutes. Add carrots and curry powder and stir to coat vegetables. Add stock and bring to a boil. Reduce heat and simmer 25 minutes, or until carrots are very tender. Skim foam and fat from top.

Transfer from heat. Remove lemongrass and discard. Puree soup in batches in a food processor or blender (or puree in the pot with a hand blender). Return to pan and stir in coconut milk. Season with salt and pepper to taste. Spoon into bowls and garnish with toasted coconut, if desired.