Carrot-Peanut Soup

Description
Source: Amanda Cushman, Vegetarian Times, July 1994
 * Preparation time: 30:0

Ingredients

 * 2 tbsp unsalted margarine
 * 3 tbsp unbleached white flour
 * 1½ cup skim milk, scalded
 * 1 lbs carrots, peeled, cut ½-inch thick
 * 1½ cup vegetable broth
 * ¼ cup fresh cilantro, chopped
 * few cilantro sprigs
 * 6 tbsp peanuts, dry-roasted, unsalted — roughly chopped
 * ½ tsp salt
 * ¼ tsp pepper

Directions

 * 1) Melt margarine in large saucepan over medium heat; add flour and whisk 1 minute.
 * 2) Add milk and whisk until well blended.
 * 3) Remove from heat; set aside.
 * 4) In small sauce pan over medium heat, cook carrots in broth until carrots are tender, about 15 minutes.
 * 5) Strain reserving broth.
 * 6) Puree carrots in food processor or blender using small amounts of reserved broth as necessary.
 * 7) Add cilantro and 3 tablespoons peanuts; puree again.
 * 8) Transfer pureed mixture into milk mixture.
 * 9) Add remaining broth, salt and pepper.
 * 10) Chill.
 * 11) Garnish with remaining peanuts and cilantro.