Indonesian Carrot Soup (NES)

By hmp13

Ingredients

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

Preparation

Step 1

Heat a stockpot over medium high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots. Saute for 10 minutes. Add the curry, coriander, cumin, red pepper flakes, stock and sherry. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes. Remove from the heat and add the honey, coconut milk, cilantro, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add more honey if you like a sweeter soup.