Recipe: INDONESIAN CARROT SOUP

Ingredients:

3 tablespoons olive oil
4 whole cloves garlic, peeled
1 tablespoon minced fresh ginger
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
3 pounds carrots, peeled and sliced
2 teaspoons ground yellow curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
8 cups vegetable stock
1/2 cup sherry
1/2 cup honey
2 cans coconut milk (16 oz each)
3 tablespoons chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste

-Heat a stockpot over medium heat-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 boil. Reduce the heat to medium 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.Makes 10 to 12 servings