Indonesian Carrot Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 tablespoons olive oil
• 4 garlic cloves, whole, peeled
• 1 tablespoon minced ginger
• 1 large spanish onion, peeled and diced
• 2 celery ribs, sliced
• 3 lbs carrots, peeled and sliced
• 2 teaspoons yellow curry powder
• 2 teaspoons ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 8 cups vegetable stock (or chicken stock)
• 1/2 cup sherry wine
• 1/2 cup honey (plus more to taste)
• 2 (16 ounce) cans coconut milk
• 3 tablespoons fresh cilantro, chopped
• salt and pepper

Recipe

• 1 heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
• 2 saute for 10 minutes.
• 3 add curry, coriander, cumin, red pepper flakes, sherry and stock.
• 4 bring to a boil.
• 5 reduce heat and let simmer for 35 minutes.
• 6 remove from heat and add honey, coconut milk, cilantro, salt and pepper.
• 7 puree the soup in the pot using a hand blender (or in small batches in a real blender).
• 8 add more honey if you like it sweeter.