Sichaun Carrot Soup

• T TBSP olive oil
• 1 onion chopped
• 1 stalk celery chopped
• 1 - 2 cloves garlic minced
• 3 cups stock, vegetable or chicken
• 1 lb carrots, 6 - 7 medium carrots chopped
• 3/4 inch piece of fresh ginger peeled, and cut into thin slices
• 1/4 to 1/2 crushed red pepper flakes
• 2 TBSP lime juice
• 1 1/2 TBSP soya sauce
• 1 1/2 smooth natural peanut butter
• 1 - 2 TBSP sugar, agave, or alternative
• 1 tsp toasted sesame oil
• 1 cup milk or alternative, almond, etc (I used almond)
• 1/4 tsp salt
• Ground pepper to taste
• Fresh chopped scallions for garnish

1. Heat oil, add onion, celery and garlic, cook stirring until softened, 3 - 5 minutes
2. Add broth, carrots, ginger and crushed red pepper and bring to a boil
3. Reduce heat to low and simmer, covered until carrots are very tender 20 - 30 minutes
4. Transfer to a blender or food processer or use an immersion blender
5. Add lime, juice, soy sauce, peanut butter, sugar and sesame oil
6. Blend until smooth
7. Return to pot and add almond mile, season with salt and pepper
8. Makes 6 servings- also good as a summer chilled

t, onion, celery, garlic, stock, carrots, ginger, ubc, lime juice, soya sauce, butter, sugar, sesame oil, milk, ubc, ground pepper, scallions

Taken from www.epicurious.com/recipes/member/views/sichaun-carrot-soup-50177442 (may not work)