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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Although the original recipe calls for vegetable stock (this is a vegetarian soup), I generally use chicken stock because I think it gives it a richer flavor. Adjust spiciness and sweetness by varying amount of hot pepper flakes and honey accordingly. Make sure you use a good quality canned coconut milk - in my experience, powdered coconut milk isn't a good substitute. I love this as a soup, but it's also great as a sauce/gravy over white rice on its own. Yummy - and I generally am not fond of really spicy foods. But this yummy and packs just enough of a kick. Ingredients:
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 |
Directions:
1. Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
2. Saute for 10 minutes.
3. Add curry, coriander, cumin, red pepper flakes, sherry and stock.
4. Bring to a boil.
5. Reduce heat and let simmer for 35 minutes.
6. Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
7. Puree the soup in the pot using a hand blender (or in small batches in a real blender).
8. Add more honey if you like it sweeter.
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