Indonesian Carrot Soup - cooking recipe

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

Preparation

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.