Carrot-Peanut Soup

Description

Source: Amanda Cushman, Vegetarian Times, July 1994

• Preparation time: 30:0

Ingredients

• 2 tbsp unsalted margarine
• 3 tbsp unbleached white flour
• 1½ cup skim milk, scalded
• 1 lbs carrots, peeled, cut ½-inch thick
• 1½ cup vegetable broth
• ¼ cup fresh cilantro, chopped
• few cilantro sprigs
• 6 tbsp peanuts, dry-roasted, unsalted — roughly chopped
• ½ tsp salt
• ¼ tsp pepper

Procedures

1. Melt margarine in large saucepan over medium heat; add flour and whisk 1 minute.
2. Add milk and whisk until well blended.
3. Remove from heat; set aside.
4. In small sauce pan over medium heat, cook carrots in broth until carrots are tender, about 15 minutes.
5. Strain reserving broth.
6. Puree carrots in food processor or blender using small amounts of reserved broth as necessary.
7. Add cilantro and 3 tablespoons peanuts; puree again.
8. Transfer pureed mixture into milk mixture.
9. Add remaining broth, salt and pepper.
10. Chill.
11. Garnish with remaining peanuts and cilantro.