Carrot-Peanut Soup

== Description ==
Source: Amanda Cushman, Vegetarian Times, July 1994
* Preparation time: 30:0
== Ingredients ==
* 2 tbsp unsalted margarine
* 3 tbsp unbleached white flour
* 1½ cup skim milk, scalded
* 1 lbs carrots, peeled, cut ½-inch thick
* 1½ cup vegetable broth
* ¼ cup fresh cilantro, chopped
* few cilantro sprigs
* 6 tbsp peanuts, dry-roasted, unsalted — roughly chopped
* ½ tsp salt
* ¼ tsp pepper
== 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.
# Puree carrots in food processor or blender using small amounts of reserved broth as necessary.
# Add cilantro and 3 tablespoons peanuts; puree again.
# Transfer pureed mixture into milk mixture.
# Add remaining broth, salt and pepper.
# Chill.
# Garnish with remaining peanuts and cilantro.
Category:Locto Recipes
Category:Carrot Soup Recipes
Category:Unbleached flour Recipes
Category:Non-fat milk Recipes
Category:Cilantro Recipes
Category:Peanut Recipes
Category:Vegetable stock and broth Recipes