Spicy Carrot and Peanut Soup Recipe

When most people hear the name of this recipe, they are skeptical. I'm telling you, however, that this is one of the best soups you'll ever have. In it's original form, it's completely vegitarian, but it can easily be modified and enhanced.

The original recipe came from: http://www.moosewoodrestaurant.com/recipes_archive.html

Quote:

Serves 6 to 8
Yields about 8 cups
Preparation time: 20 minutes
Cooking time: 35 minutes

1 tablespoon canola or other vegetable oil
1 large onion, thickly sliced (about 2 cups)
2 pounds carrots, peeled and thinly sliced (about 6 cups)
1 celery stalk, thinly sliced
1 teaspoon salt
1 teaspoon Chinese chili paste*
6 cups water
2 tablespoons peanut butter (see Note)
3 tablespoons soy sauce
2 tablespoons fresh lime juice
a few fresh lime wedges

Prep your first 6 ingredients and saute them slow in your soup pot.
*I add a clove of garlic to my version.

You don't want to brown the garlic and veggies, just sweat them.
*For the chili paste, I've used a number of replacements including spicy bean paste/sauce. I've yet to have a failure. Wink

While that is going on, I mix the PB, soy sauce and citris juice. You have to stir this a bit, but it will eventually come together in a smooth paste.
*I replace the lime juice with lemon juice. Just a personal preference.

Now, add your liquids.
*For the water, I usually use whatever chicken stock I have, then make up the rest of the quantity with water.

Let it simmer until everything is good-n-mushy. Just before you remove the pot from the heat, add your peanut-butter mixture.

Then, blend everything in parts in a standard blender. I suppose you could use a food processor, but I think that would take longer.

Ok, you're done. Pour it in a serving bowl. It's a beautiful color and texture.
*For garnish, instead of the limes, I use a small dallup of plain yogurt or sour-cream and sprinkle a few chopped peanuts on top.

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dM