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Thai-style carrot & peanut soup

Yield: 4 Servings

Ingredients:

• 1 lb Baby carrots coarsely -- chopped
• 1 1/2 c Vegetable stock
• 1/4 c Cilantro chopped
• 1/4 c Unsalted peanuts coarsely -- chopped
• 1/4 c Dry sherry or apple juice
• 1 ts Olive oil
• 3 tb White flour
• 1 1/2 c Soy milk

Instructions:

Soy sauce 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 1/4 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 Posted by Paul MacGregor

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