Thai-style carrot & peanut soup

4 servings

Ingredients

Quantity Ingredient
1 pounds Baby carrots; coarsely
. chopped
1½ cup Defatted stock
¼ cup Cilantro; chopped
¼ cup Unsalted peanuts; coarsely
. chopped
¼ cup Dry sherry or apple juice
1 teaspoon Olive oil
3 tablespoons White flour
1½ cup Nonfat milk
Soy sauce; low sodium

Directions

Combine the carrots and the stock in a heavy 3- or 4-quart saucepan.

Cook covered, over medium heat until the carrots are soft, about 10 minutes. Strain, reserving the stock. Puree the carrots in a blender, using small amounts of stock, if needed. Add ¼ cup cilantro and 3 Tbsp of peanuts. Process again to puree. Set aside.

Heat the sherry and the oil in the same type of pan over medium heat.

When hot, add the flour and cook, stirring, 1 minute. Add the milk and whisk until well blended. Add the pureed carrot mixture and reserved stock and stir well. Cover and chill 1 hour. Season to taste with soy sauce or salt. Serve garnished with remaining peanuts and some extra cilantro.

** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 08-17-95

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