Recipe : Spicy Carrot Peanut Soup

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Spicy Carrot Peanut Soup

 

 

1 tablespoon canola or other vegetable oil 6 cups water

1 large onion, thickly sliced (about 2 cups) 2 tablespoons peanut

butter (see Note)

2 pounds carrots, peeled and thinly sliced (about 6 cups) 3

tablespoons soy sauce

1 celery stalk, thinly sliced 2 tablespoons fresh lime juice

1 teaspoon salt a few fresh lime wedges

1 teaspoon Chinese chili paste*

*Or use a fresh stemmed and chopped fresh chile and 2 minced garlic

cloves.

 

Note: If you wish, replace the peanut butter with freshly ground

peanuts. Grind ½ cup unsalted roasted peanuts in a blender or small

food processor and add them to the soup just before puréeing it.

In a soup pot on medium heat, warm the oil and add the onions,

carrots, celery, salt, and chili paste. Sauté on high heat for 5

minutes, stirring often. Add the water, cover, and bring to a boil.

Lower the heat and simmer until the carrots are soft, about 25

minutes.

Stir in the peanut butter, soy sauce, and lime juice. In a blender,

purée the soup in batches. Reheat, if necessary.

Serve with lime wedges.

 

 

 

 

Yields about 8 cups