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Categories:
olive oil garlic ginger onion celery carrots curry powder ground coriander cumin red pepper vegetable stock sherry wine honey coconut milk fresh cilantro salt
Viewed: 43 - Published at: 6 years agoIngredients
- 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
Method
- Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
- Saute for 10 minutes.
- Add curry, coriander, cumin, red pepper flakes, sherry and stock.
- Bring to a boil.
- Reduce heat and let simmer for 35 minutes.
- Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
- Puree the soup in the pot using a hand blender (or in small batches in a real blender).
- Add more honey if you like it sweeter.
