TURMERIC ZUCCHINI SOUP

Steps:

• Heat the oil in a large sauce over medium-high heat, add the onion, carrot and celery and cook until tender, about 10 minutes.
• Add the garlic, ginger, cumin, coriander, turmeric, and cayenne and cook, mixing, until fragrant, about a minute.
• Add the broth, coconut milk and zucchini, bring to a boil, reduce the heat and simmer until the zucchini is tender, about 10 minutes.
• Optionally puree some or all of the soup with a stick blender, in a food processor or a blender and return to the pan.
• Add the fish sauce and lemon juice before seasoning with salt and pepper to taste.
• Mix in the cilantro and enjoy!