Carrot Soup

Name: Carrot Soup
Ingredients: 1 tsp. canola oil; 1 onion, chopped; 1 stalk celery, chopped; 1 clove garlic minced; 3 c. defatted (skimmed) reduced sodium chicken stock; 1 lb. carrots (6 medium), peeled and chopped; 1 3/4 inch piece ginger root, peeled and cut into thin slices; 1/4 to 1/2 tsp. red pepper flakes; 2 Tbsp. fresh lime juice; 1 1/2 Tbsp. reduced sodium soy sauce; 1 1/2 Tbsp. smooth peanut butter; 3 tsp. sugar; 1 tsp. sesame oil; 1 c. skim milk; salt and pepper to taste

15 ingredients

9 steps

Ingredients

1 tsp. canola oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic minced
3 c. defatted (skimmed) reduced sodium chicken stock
1 lb. carrots (6 medium), peeled and chopped
1 3/4 inch piece ginger root, peeled and cut into thin slices
1/4 to 1/2 tsp. red pepper flakes
2 Tbsp. fresh lime juice
1 1/2 Tbsp. reduced sodium soy sauce
1 1/2 Tbsp. smooth peanut butter
3 tsp. sugar
1 tsp. sesame oil
1 c. skim milk
salt and pepper to taste

Directions

1

In large saucepan, heat oil over medium.
2

Add onions, celery and garlic.
3

Saute until soft, about 5 minutes.
4

Add chicken stock, carrots, ginger and red pepper flakes and bring to a boil. Reduce heat to low and simmer, covered, until carrots are very tender (20 to 30 minutes).
5

Pour mixture through a strainer set over a large bowl. Transfer solids to a food processor or blender and add lime juice, soy sauce, peanut butter, sugar and sesame oil.
6

Puree, adding cooking liquid as needed to make a smooth consistency.
7

Transfer to puree to any cooking liquid left in bowl and stir in milk.
8

Cover and refrigerate until chilled at least 1 hour.
9

Garnish portion with scallions.