Search
by Ingredient

Carrot-Peanut Soup (Lacto Vegetarian)

StarStarStarHalf starEmpty star

Your rating

Carrot-Peanut Soup (Lacto Vegetarian)

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

 

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

2 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons margarine
unsalted
Camera
3 tablespoons unbleached all-purpose flour
Camera
1 ½ cups milk
skim, scalded
Camera
1 pound carrots
peeled, cut 1/2 inch thick
Camera
1 ½ cups vegetable stock
Camera
¼ cup cilantro
fresh
Camera
1 x cilantro
* Camera
6 tablespoons peanuts
dry-roasted, unsalted roughly chopped
Camera
½ teaspoon salt
Camera
¼ teaspoon black pepper
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml margarine
unsalted
Camera
45 ml unbleached all-purpose flour
Camera
355 ml milk
skim, scalded
Camera
453.6 g carrots
peeled, cut 1/2 inch thick
Camera
355 ml vegetable stock
Camera
59 ml cilantro
fresh
Camera
1 x cilantro
* Camera
9E+1 ml peanuts
dry-roasted, unsalted roughly chopped
Camera
2.5 ml salt
Camera
1.3 ml black pepper
Camera

Directions

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.

Purée carrots in food processor or blender using small amounts of reserved broth as necessary.

Add cilantro and 3 tablespoons peanuts; purée again.

Transfer puréed mixture into milk mixture.

Add remaining broth, salt and pepper.

Chill. Garnish with remaining peanuts and cilantro.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 16054% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 327mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 11g
Vitamin A 260% Vitamin C 8%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe