Ingredients
- 1 medium yellow onion (chopped)
- 1 celery rib (chopped)
- 1 garlic clove, minced
- 1 teaspoon oil (vegetable oil)
- 1 pound carrots (cut into 1-inch pieces)
- Fresh gingerroot (3/4 inch, peeled and sliced thin)
- 1/8 teaspoon hot red pepper flakes
- 3 cups chicken broth
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons peanut butter (creamy)
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 cup milk
- 2 tablespoons heavy cream
- 1/4 cup sour cream (mixed with the cream)
How to Make
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Step 1: In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
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Step 2: Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
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Step 3: Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).
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Step 4: Return soup to pan and heat over low heat until hot, being careful not to let boil.
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Step 5: Serve soup drizzled decoratively with sour cream mixture.
We hope you enjoy this recipe!
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