1 lb baby carrots, coarsely - chopped
1 1/2 cup vegetable stock
1/4 cup cilantro, chopped
1/4 cup unsalted peanuts, coarsely - choppe, d
1/4 cup dry sherry or apple juice
1 tsp olive oil
3 tbsp white flour
1 1/2 cup soy milk
1 soy sauce
A Recipe for
Thai-Style Carrot & Peanut Soup
What is patriotism but the love of the food one ate as a child? |
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This Recipe for Thai-Style Carrot & Peanut Soup is one of thousands in the Recipes-to-go Asian Cookbook.
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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This is a recipe for Thai-Style Carrot & Peanut Soup from the recipe cookbook of Recipes-to-go (Asian)
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Sex is good, but not as good as fresh, sweet corn. |
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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Combine the carrots and the stock in a heavy 3- or 4-quart saucepan.
Cook covered, over medium heat until the carrots are soft, about 10
minutes. Strain, reserving the stock. Puree the carrots in a blender,
using small amounts of stock, if needed. Add 1/4 cup cilantro and 3
Tbsp of peanuts. Process again to puree. Set aside.
Heat the sherry and the oil in the same type of pan over medium heat.
When hot, add the flour and cook, stirring, 1 minute. Add the milk
and whisk until well blended. Add the pureed carrot mixture and
reserved stock and stir well. Cover and chill 1 hour. Season to
taste with soy sauce or salt. Serve garnished with remaining peanuts
and some extra cilantro.
"Washington Times" Posted by Paul MacGregor
Serves: 4
Thai-Style Carrot & Peanut Soup Recipe brought to you by Recipes To-Go