In a large stock pot or saucepan over low to medium heat, cook coconut oil and curry powder, stirring, for 2 minutes.

Turn heat up to medium-high and stir in carrots, celery and yellow onion; toss to coat; and cook, stirring frequently, for 10 minutes.

Stir in vegetable broth, bring to a boil, reduce heat to low, and simmer for 10 minutes or until vegetables are very tender.

In a high-speed blender or Vitamix, puree soup. Depending on the size of your blender, you may have to do this in batches of 2 cups at a time.

Return soup to pot and heat through. Season with lemon juice, sea salt, pepper and serve.