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Thai-style Carrot and Peanut Soup




Source of Recipe


the web


List of 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
Soy sauce


Recipe



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.