3 Tbsps olive oil
4 whole garlic cloves, peeled (I omitted)
1 Tbsp minced fresh ginger (I used closer to 2 tablespoons)
2 ribs celery
3 lbs carrots, peeled and sliced
2 tsp ground yellow curry powder
2 tsp ground corinader
1 tsp ground cumin
½ tsp crushed red pepper flakes
8 C vegetables stock
½ C sherry
½ C honey
2 cans (16 oz each) coconut milk
3 Tbsp chopped fresh cilantro (I used 4 tablespoons)
Salt and freshly ground black pepper, to taste
1. Heat a stockpot or large pot over medium-high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots. Sauté for 10 minutes. Add the curry, coriander, cumin, red pepper flakes, stock, and sherry. Bring to a boil. Reduce heat to medium and simmer for 35 minutes (I did it for about 20 minutes).
2. 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.
Makes 10-12 servings
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