Carrot-Peanut Soup (Lacto Vegetarian) Recipe

Step 1

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.

Step 2

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.

Step 3

Transfer pureed mixture into milk mixture. Add remaining broth, salt and pepper. Chill. Garnish with remaining peanuts and cilantro.

Recipe By: Vegetarian Times-Amanda Cushman 7/94 issue

Things You'll Need

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

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