Give 6 servings. Source: Epicurious.
Thanks to Sylvia Décarie from Aéroplan for giving me this recipe back in 2003. Slightly modified by Annik de Brouwer (less ara butter, no suger no sour cream or cream as a topping.)
- 1 pound carrots, cut into 1-inch pieces
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced (cut the tips, remove heart and crush under a large knife blade min. 10-15 minutes prior mincing them)
- 1 teaspoon vegetable oil
- 1 inch fresh gingerroot, peeled and sliced thin
- ¼ teaspoon dried hot red pepper flakes
- 3 cups chicken broth
- 1 ½ tablespoon (light) soy sauce
- 1 tablespoon of peanut butter
- 1 teaspoon (toasted) sesame oil
- 1 cup milk
- Fresh coriander leaves? Sour cream?
- A mixer
- A large bowl, big enough to store the soup as you mix it
- In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
- Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids).
- Return soup to pan and heat over low heat until hot, being careful not to let boil.
- Serve soup drizzled decoratively with coriander leaves or garnish with sour cream.