Carrot Soup - FamilyEducation

Carrot Soup

March 10,2010
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

When I announced to family that we were going Vegetarian for Lent, my Uncle Paul sent me the link to Moosewood Cookbooks. He has been a fan of their recipes for years and it made me recall a Moosewood Cookbook that I bought for my mom for her birthday or Christmas years and years ago. This recipe is adapted from the Moosewood Website. It is an Asian inspired Carrot and Peanut Soup. If you haven’t heard of Moosewood, it is a good resource for some really excellent recipes. I made this soup for the boys, SPH and I and we gobbled it up. R particularly loved it, I believe because he *loves* peanut butter, and this soup has a hint of peanut flavor in it. Asian Carrot Soup 2 teaspoons olive oil 1 medium onion, sliced 1 clove garlic, minced 2 pounds carrots, peeled and roughly sliced 2 celery stalks, sliced 1 teaspoon salt 1 teaspoon fresh ginger, minced 6 cups water 2 tablespoons peanut butter 3 tablespoons soy sauce 2 tablespoons fresh lime juice ½ teaspoon red pepper flakes a few fresh lime wedges cilantro for garnish. In a soup pot on medium heat, warm the oil and add the onions, garlic, carrots, celery and salt. Sauté for 10 minutes, stirring often. Add the ginger and water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes. Stir in the peanut butter, soy sauce, and lime juice. In a blender, purée the soup in batches or use an immersion blender. Serve with lime wedges and cilantro. Serves 4-6. SPC