Begin by dicing the onion, garlic, ginger, carrots, celery, and jalapeños into uniform pieces.

In a large pot, heat two tablespoons of oil over medium heat until shimmering. Add the diced onions and sauté for about 5 minutes.

Next, stir in the carrots, celery, and jalapeños, and cook for about 3-4 minutes until they soften slightly.

Sprinkle in 2 tablespoons of curry powder and continue to cook for another minute.

Pour in 4 cups of vegetable broth and bring to a gentle boil, then reduce the heat and let it simmer uncovered for 15-20 minutes.

After simmering, gently stir in one can of coconut milk and the juice of one lime.

Finally, taste the soup and adjust seasoning, then ladle into bowls and garnish with freshly chopped cilantro.