Vegan Coconut Milk Curry "Chicken" Soup

0 In a large soup pot, heat the coconut oil on medium high. 
1 Add the onion, celery, carrots, garlic and potatoes. Season with a pinch of salt and pepper. Sauté, reducing heat as needed, until the onion is translucent. About 3-5 minutes. 
2 Add the mild curry spice paste and stir it into the veggies. Sauté for another minute. 
3 Add the vegetable broth and coconut milk to the pot and then stir to combine everything.
4 Bring to a simmer, reduce heat to medium low, then cover and simmer for about 20 minutes, or until the potatoes are tender. 
5 While the soup simmers, make the "chicken". Once you have soaked and drained the soy curls, squeeze as much liquid out of them as you can.  Heat the coconut oil in a separate large non-stick pan on medium high. 
6 Add the soy curls and season with a few pinches of salt and pepper. Sauté until they are golden brown. About 10 minutes. Turn off the heat. 
7 Once the potatoes are tender, add the lemon juice and a pinch of salt and pepper. 
8 Taste and adjust seasonings. Adding more lemon juice, salt or pepper if needed. 
9 Pour the soy curls into the soup. Stir and let simmer for another minute. 
10 Serve immediately with any toppings you desire.