Indonesian Carrot Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
10 cups
- Serves:
- 10-12
ingredients
- 44.37 ml olive oil
- 4 garlic cloves, whole, peeled
- 14.79 ml minced ginger
- 1 large Spanish onion, peeled and diced
- 2 celery ribs, sliced
- 1360.77 g carrots, peeled and sliced
- 9.85 ml yellow curry powder
- 9.85 ml ground coriander
- 4.92 ml cumin
- 2.46 ml red pepper flakes
- 1892.72 ml vegetable stock (or chicken stock)
- 118.29 ml sherry wine
- 118.29 ml honey (plus more to taste)
- 2 (907.18 g) can coconut milk
- 44.37 ml fresh cilantro, chopped
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
<p>I've lived in the Middle East for the better part of the last two decades, working in education. My cooking bouts wax and wane, but they tend to go into overdrive when I am cooking for others. Love when I find a favorite new recipe on here!</p>