3 tablespoons olive oil
4 whole garlic cloves, peeled (I omitted)
1 tablespoon minced fresh ginger (I used closer to 2 tablespoons)
1 large Spanish onion, peeled and diced
1 large Spanish onion, peeled and diced
2 ribs celery
3 pounds carrots, peeled and sliced
2 teaspoons ground yellow curry powder
2 teaspoons ground corinader
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
8 cups vegetables stock
1/2 cup sherry
1/2 cup honey
2 cans (16 oz each) coconut milk
3 tablespoons 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. Saute 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.
Recipe mildly adapted by Susan Russo from Marjorie Druker and Clara Silverstein's New England Soup Factory Cookbook.