Coconut and Curry Vegetable Soup Recipe | Rumi Spice

Ingredients

• 2 celery ribs, halved, lengthwise and then sliced ½” thick
• 2 medium carrots, diced into ½” pieces plus one extra for garnish
• 1 small onion, diced
• 3 garlic cloves, minced
• Ginger root (Approx. 1” piece), grated
• 2 Tbsp Rumi Afghan Curry Braise
• 2 small heads of bok choy, leaves and bulbs sliced
• 3 cups vegetable broth
• 1 can coconut milk, unsweetened
• 1 medium potato, diced into ½” cubes
• 2 Tbsp canola oil
• 2 cups brown rice, cooked, optional
• Flat leaf parsley, roughly chopped
• Salt & Pepper
• Sriracha, optional
• Lime wedges, optional