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Carrot-Peanut Soup (Lacto Vegetarian)

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

Yield

6
servings

Prep

20
min

Cook

20
min

Ready

2
hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons margarine
unsalted
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3 tablespoons unbleached all-purpose flour
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1 ½ cups milk
skim, scalded
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1 pound carrots
peeled, cut 1/2 inch thick
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1 ½ cups vegetable stock
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¼ cup cilantro
fresh
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1 x cilantro
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6 tablespoons peanuts
dry-roasted, unsalted roughly chopped
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½ teaspoon salt
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
30 ml margarine
unsalted
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45 ml unbleached all-purpose flour
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355 ml milk
skim, scalded
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453.6 g carrots
peeled, cut 1/2 inch thick
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355 ml vegetable stock
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59 ml cilantro
fresh
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1 x cilantro
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90 ml peanuts
dry-roasted, unsalted roughly chopped
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2.5 ml salt
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1.3 ml black pepper
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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.

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.



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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 16054% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 327mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 11g
Vitamin A 260% Vitamin C 8%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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