Seven Seas Carrot Soup

SEVEN SEAS CARROT SOUP
Serves 8 - 10

INGREDIENTS:

2 tablespoons olive oil
4 garlic cloves, peeled and rough chopped
1 tablespoon minced ginger
1 large onion, diced
2 ribs of celery, sliced
3 lbs. carrots, peeled and sliced
2 teaspoons yellow curry powder
2 teaspoons ground coriander
1 teaspoon red pepper flakes
8 cups vegetable or chicken stock
1 teaspoon cumin
½ cup sherry
Juice of 1 orange
2 16 oz. cans coconut milk
3 tablespoons fresh cilantro, chopped
Salt and Pepper

COOKING INSTRUCTIONS:

Heat stock pot and sauté garlic, ginger, onion, celery and carrots in olive oil
Saute, stirring occasionally to prevent sticking for 15 minutes
Add curry powder, coriander, cumin, pepper flakes, orange juice, sherry and stock
Bring to a boil
Reduce heat and simmer for 30 minutes
Remove from heat and add coconut milk, cilantro, salt and pepper
Puree the soup in the pot using an immersion blender (or in small batches in a blender)