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Indonesian Carrot Soup Recipe

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This recipe for Indonesian Carrot Soup is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T olive oil
1 tsp. ground cumin
4 whole cloves garlic, peeled
1/2 tsp. crushed red pepper flakes
1 T minced fresh ginger
8 C vegetable stock
1 large Spanish onion, peeled and sliced
½ C sherry
2 ribs celery, sliced
½ C honey
3 pounds of carrots, peeled and sliced
2 cans (16 ounces each) coconut milk
2 tsp. ground yellow curry powder
3 T chopped fresh cilantro
2 tsp. ground coriander
kosher salt and peper to taste
Directions:
Directions:
Heat a stock pot 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 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.

Serves 10-12.

 

 

 

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