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Carrot Peanut Soup Lacto Vegetarian


2 tbsp unsalted margarine
3 tbsp unbleached white flour
1 1/2 cup skim milk -- scalded
1 lb carrots, peeled -- cut 1/2
1 inch thick
1 1/2 cup vegetable broth
1/4 cup fresh cilantro -- chopped
1 few cilantro sprigs
6 tbsp peanuts, dry-roasted
1 unsalted -- roughly chopped
1/2 tsp salt
1/4 tsp pepper

Melt Margarine in large saucepan over medium heat; add flour and
whisk 1 minute. Add milk and whisk until well blended. Remove from
heat; set aside.

In small sauce pan over medium heat, cook carrots in broth until
carrots are tender, about 15 minutes. Strain reserving broth. Puree
carrots in food processor or blender using small amounts of reserved
broth as necessary. Add cilantro and 3 tablespoons peanuts; puree

Transfer pureed mixture into milk mixture. Add remaining broth, salt
and pepper. Chill. Garnish with remaining peanuts and cilantro.

Recipe By : Vegetarian Times-Amanda Cushman 7/94 issue

From: Conni Marais (X3648) On Fri, Aug





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