Thai Potato-Coconut Soup

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Serves 8

2 quarts (8 cups) chicken or pareve chicken broth
6 large potatoes, peeled and chopped
1 onion, chopped
2 ribs celery, chopped
2 carrots, peeled and chopped
2 tablespoons minced fresh ginger
2 teaspoons salt
2 teaspoons minced garlic
¼ cup chopped cilantro
2 tablespoons lime juice
1 teaspoon garlic chile paste
2 (14-1/2 ounce) cans coconut milk

Place all ingredients in a large stock pot and bring to a boil (don’t worry if the coconut milk curdles slightly). Reduce heat and simmer for 30 minutes. Cool slightly and purée with hand immersion blender. Reheat over low flame before serving.

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