Title: Carrot-Peanut Soup (Lacto Vegetarian)
Categories:
Yield: 4 Servings

2 tb Unsalted margarine
3 tb Unbleached white flour
1 1/2 c Skim milk; scalded
1 lb Carrots, peeled; cut 1/2
-inch thick
1 1/2 c Vegetable broth
1/4 c Fresh cilantro; chopped
Few cilantro sprigs
6 tb Peanuts, dry-roasted
-unsalted; roughly chopped
1/2 ts Salt
1/4 ts Pepper

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.
Posted to MC-Recipe Digest V1 #180

Date: Fri, 02 Aug 1996 12:20:01 -0700

From: Sami
NOTES : The peanut-cilantro combination is reminiscent of Southeast
Asian Cuisine.