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Indonesian Carrot Soup


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 tablespoons olive oil
  • 3 tablespoons fresh cilantro
  • 2 (16 ounce) cans coconut milk
  • 1/2 cup sherry wine
  • 8 cups vegetable stock
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 3 lbs carrots
  • 2 celery ribs
  • 1 large Spanish onion
  • 1 tablespoon minced ginger
  • 4 garlic cloves
  • 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 Sue Bee® honey, coconut milk, cilantro, salt and pepper.
  • Puree the soup in the pot using a hand blender.
  • Add more Sue Bee® honey if you like it sweeter.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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