Title: Thai-style carrot & peanut soup
 Categories: Soups, Thai, Appetizers, Vegetables
      Yield: 4 Servings
 
      1 lb Baby carrots, coarsely
           -- chopped
  1 1/2 c  Vegetable stock
    1/4 c  Cilantro, chopped
    1/4 c  Unsalted peanuts, coarsely
           -- chopped
    1/4 c  Dry sherry or apple juice
      1 ts Olive oil
      3 tb White flour
  1 1/2 c  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 Tbsp 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.
  
  "Washington Times" Posted by Paul MacGregor