Carrot-peanut soup (lacto vegetarian)
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Carrot-peanut soup (lacto vegetarian)
  Vegetarian    Soups  
Last updated 6/12/2012 12:46:45 AM. Recipe ID 7174. Report a problem with this recipe.
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      Title: Carrot-peanut soup (lacto vegetarian)
 Categories: Cool, Summer, Soups
      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.
  
  




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Recipe ID 7174 (Apr 03, 2005)

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