Thai-style Carrot and Peanut Soup

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Thai-style Carrot and Peanut Soup

 

1 lb. baby carrots, coarsely chopped

 

1 1/2 cups vegetable stock

1/4 cup cilantro, chopped

1/4 cup

unsalted peanuts, coarsely chopped

1/4 cup dry sherry or apple juice

1

tsp. olive oil

3 tbsps. white flour

1 1/2 cups soy milk

soy sauce

 

 

Combine the carrots and the stock in a heavy 3 or 4 quart saucepan. Cook

covered, over medium heat until the carrots are soft, about 10 minutes. Strain,

reserving the stock. Puree the carrots in a blender, using small amounts of

stock, if needed. Add 1/4 cup cilantro and 3 tbsps. of peanuts. Process again to

puree. Set aside. Heat the sherry and the oil in the same type of pan over

medium heat. When hot, add the flour and cook, stirring, 1 minute. Add the milk

and whisk until well blended. Add the pureed carrot mixture and reserved stock

and stir well. Cover and chill 1 hour. Season to taste with soy sauce or salt.

Serve garnished with remaining peanuts and some extra cilantro.