1. Heat a heavy stock pot on medium-high until hot, 1 minute.
2. Add oil, onion, and scallions, and saute until the onions start to caramelize, about 8 to 10 minutes.
3. Add carrots, salt, ginger, and curry powder; saute for 1 minute.
4. Add sherry and chicken stock.
5. Lower the heat so the soup is just boiling.
6. Gently boil until the carrots are tender, about 25 minutes. Test with a small knife: if you can slice through the carrot easily, it’s ready.
7. Puree the soup in a blender in batches: start with a couple of ladlefuls of soup and add half the cream cheese.
8. Cover and puree.
9. Lift the lid and slowly add more soup, a ladleful at a time, until the blender is three-quarters full.
10. Cover and puree for 1 minute, until silky smooth.
11. Pour into a stock pot and repeat the process until all the soup and cream cheese have been pureed.
12. Add salt and pepper as needed.13. Garnish with jalapeno, balsamic syrup, scallions, walnuts, coconut, green apple, a drizzle of walnut or olive oil, and a pinch of salt and pepper.
*COOK's NOTE:To toast the walnuts, place them in a cold skillet on medium heat and shake back and forth for about 15 minutes. The nuts are ready when they turn color slightly and release a warm, nutty aroma. To toast the coconut, preheat the oven to 450 degrees. Spread 1/2 cup of shredded coconut on a baking sheet. Bake 3-5 minutes. Check after 2 minutes, shake the pan to loosen the coconut, and flip the flakes over with a metal spatula. Bake 2 minutes more, but keep a close eye on it. Once the coconut starts to toast, it browns quickly. Try more of Cristina's recipes here: www.cristinaferrarecooks.com.