Carrot Soup

• 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

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.

canola oil, onion, celery, garlic, chicken stock, carrots, ginger root, red pepper, lime juice, soy sauce, smooth peanut butter, sugar, sesame oil, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550431 (may not work)