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Monday, June 21, 2010

Spicy Carrot Peanut Soup

This is a delicious Moosewood Restaurant soup that has a lot to offer -- a mildly sweet flavor, with just a bit of nutty and salty taste and a little sour from the lime juice.

1 TB Vegetable Oil
1 Large Onion, chopped
2 lbs Carrots, peeled and diced
1 Celery Stalk, chopped
1 tsp Salt
1 tsp Chinese Chili Paste (such as Sriracha)
6 cups Water or Stock, vegetable or chicken
2 TB Peanut Butter
3 TB Soy Sauce
2 TB Lime Juice

In a large soup pot, heat oil over medium heat. Add onion, carrots, celery, salt and chili paste and cook, stirring often, on high heat for 5 minutes.

Add the water or stock to the vegetable mixture, cover the pot, and bring to a boil. Reduce the heat to low and simmer until the carrots are soft, about 20 minutes.

Stir in the remaining ingredients – peanut butter, soy sauce and lime juice – and then allow to cool slightly. In a blender, puree the soup until silky smooth. Reheat if desired, and season to taste. For a little crunch, top with finely chopped roasted peanuts.

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