RCI-SN.004.1322.001

Carrot-Peanut Soup

Name: Carrot-Peanut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 1 unit few cilantro sprigs; 6 tbsp peanuts (dry-roasted, unsalted — roughly chopped); ½ tsp salt; ¼ tsp pepper

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

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Carrot-Peanut Soup

Ingredients

Method

What Makes This Variant Distinct