Photo by princessshern

Carrot-Peanut Soup (Lacto Vegetarian)

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

2 hours Prep: 20 minutes Cook: 20 minutes

185 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	margarine	unsalted
3	tablespoons	flour, unbleached all-purpose
1 1/2	cups	milk	skim, scalded
1	pound	carrots	peeled, cut 1/2 inch thick
1 1/2	cups	vegetable stock
1/4	cup	cilantro	fresh
1	x	cilantro
6	tablespoons	peanuts	dry-roasted, unsalted roughly chopped
1/2	teaspoon	salt
1/4	teaspoon	black pepper

Directions

Melt Margarine in large saucepan over medium heat; add flour and whisk 1 minute.

Add milk and whisk until well blended.

Remove from heat; set aside.

In small sauce pan over medium heat, cook carrots in broth until carrots are tender, about 15 minutes.

Strain reserving broth.

Puree carrots in food processor or blender using small amounts of reserved broth as necessary.

Add cilantro and 3 tablespoons peanuts; puree again.

Transfer pureed mixture into milk mixture.

Add remaining broth, salt and pepper.

Chill. Garnish with remaining peanuts and cilantro.

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Nutrition Facts

Serving Size 217g

Amount per Serving

Calories 185 52% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 588mg	24%
Total Carbohydrate 18.0g	6%
Dietary Fiber 3.0g	12%
Sugars 7.0g
Protein 7.0g	13%

Vitamin A	280%		Vitamin C	9%
Calcium	11%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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