Carrot-peanut soup (lacto vegetarian)

Yield: 4 Servings

Measure Ingredient
2 tablespoons Unsalted margarine
3 tablespoons Unbleached white flour
1½ cup Skim milk -- scalded
1 pounds Carrots, peeled -- cut 1/2
\N \N Inch thick
1½ cup Vegetable broth
¼ cup Fresh cilantro -- chopped
\N \N Few cilantro sprigs
6 tablespoons Peanuts, dry-roasted
\N \N Unsalted -- roughly chopped
½ teaspoon Salt
¼ 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.

Recipe By : Vegetarian Times-Amanda Cushman 7/94 issue From: Conni Marais (X3648) On Fri, Aug

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