RCI-SP.002.0042.001
Carrot-Peanut Soup
Source: Amanda Cushman, Vegetarian Times, July 1994 * Preparation time: 30:0
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- 3 tbsp
- skim milk1½ cupscalded
- carrots1 lbspeeled, cut ½-inch thick
- 1½ cup
- fresh cilantro¼ cupchopped
- few cilantro sprigs1 unit
- peanuts6 tbspdry-roasted, unsalted — roughly chopped
- ½ tsp
- ¼ tsp
Method
1
Heat the unsalted margarine in a large pot over medium heat until melted and foamy.
2
Whisk in the unbleached white flour to form a smooth roux, stirring constantly for 1-2 minutes until lightly golden.
2 minutes
3
Gradually whisk in the scalded skim milk, stirring to prevent lumps from forming, until the mixture is smooth and slightly thickened.
3 minutes
4
Add the carrots cut into ½-inch thick pieces and the vegetable broth to the pot, stirring well to combine.
1 minutes
5
Bring the soup to a boil, then reduce heat to low and simmer until the carrots are very tender, approximately 15-18 minutes.
16 minutes
6
Stir in the roughly chopped dry-roasted unsalted peanuts and the chopped fresh cilantro, cooking for 1 more minute to infuse the flavors.
7
Using an immersion blender, carefully blend the soup until smooth, or transfer in batches to a blender and puree until desired consistency is reached.
8
Season with salt and pepper, adjusting to taste.
1 minutes
9
Ladle the soup into bowls and garnish each serving with a cilantro sprig before serving hot.