Recipe - Carrot-Peanut Soup (Lacto Vegetarian)

2 tablespoon Unsalted margarine
3 tablespoon Unbleached white flour
1 One half cup Skim milk; scalded
1 pound Carrots, peeled; cut 1/2
inch thick
1 One half cup Vegetable broth
One fourth cup Fresh cilantro; chopped
Few cilantro sprigs
6 tablespoon Peanuts, dryroasted
unsalted; roughly chopped
One half teaspoon Salt
One fourth teaspoon 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 MCRecipe Digest V1 #180

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

From: Sami FeralCat@ix.netcom.com
NOTES : The peanutcilantro combination is reminiscent of Southeast
Asian Cuisine.