Indonesian Carrot Soup

A flavorful soup with curry powder and coconut milk, this recipe comes from The New England Soup Factory Cookbook (wish I could take credit for it, but I can't!). Although the original recipe calls for vegetable stock (this is a vegetarian soup), I generally use chicken stock because I think it gives it a richer flavor. Adjust spiciness and sweetness by varying amount of hot pepper flakes and honey accordingly. Make sure you use a good quality canned coconut milk -- in my experience, powdered coconut milk isn't a good substitute. I love this as a soup, but it's also great as a sauce/gravy over white rice on its own. Yummy -- and I generally am not fond of really spicy foods. But this yummy and packs just enough of a kick!

• Ready In: 1 hr 10 mins
• Serves: 10-12
• Yields: 10-12 cups

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

Directions

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.