Carrot-Peanut Soup (Lacto Vegetarian)
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
unbleached all-purpose flour
peeled, cut 1/2 inch thick
dry-roasted, unsalted roughly chopped
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.
Purée carrots in food processor or blender using small amounts of reserved broth as necessary.
Add cilantro and 3 tablespoons peanuts; purée again.
Transfer puréed mixture into milk mixture.
Add remaining broth, salt and pepper.
Chill. Garnish with remaining peanuts and cilantro.