Indonesian carrot soup
Ingredients:
3 tbsp olive oil
4 garlic cloves
1 tbsp minced ginger (I used the ginger paste from the store, easier than grating and stores way longer)
1 medium onion
2 ribs of celery
3 pounds of carrots peeled and sliced
2 tsp yellow curry powder
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp crushed red pepper flakes or chopped fresh cayenne pepper
8 cups vegetable stock
1/2 cup sherry
1/2 cup honey
2 cans (16oz each) unsweetened coconut milk
3 tbsp chopped cilantro
salt and pepper to taste
4 garlic cloves
1 tbsp minced ginger (I used the ginger paste from the store, easier than grating and stores way longer)
1 medium onion
2 ribs of celery
3 pounds of carrots peeled and sliced
2 tsp yellow curry powder
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp crushed red pepper flakes or chopped fresh cayenne pepper
8 cups vegetable stock
1/2 cup sherry
1/2 cup honey
2 cans (16oz each) unsweetened coconut milk
3 tbsp chopped cilantro
salt and pepper to taste
- In a large stock pot saute garlic, ginger, onion, celery, and carrots in olive oil for about 10 minutes
- Add curry, coriander, cumin, red pepper, stock, and sherry
- Bring to a boil, reduce heat, and simmer for 35-40 minutes
- Add honey, coconut milk, cilantro, salt, and pepper
- Puree in the pot with a hand blender or in batches with a regular blender until smooth
