Ingredients
T TBSP olive oil
1 onion chopped
1 stalk celery chopped
1 - 2 cloves garlic minced
3 cups stock, vegetable or chicken
1 lb carrots, 6 - 7 medium carrots chopped
¾ inch piece of fresh ginger peeled, and cut into thin slices
¼ to ½ crushed red pepper flakes
2 TBSP lime juice
1 ½ TBSP soya sauce
1 ½ smooth natural peanut butter
1 - 2 TBSP sugar, agave, or alternative
1 tsp toasted sesame oil
1 cup milk or alternative, almond, etc (I used almond)
¼ tsp salt
Ground pepper to taste
Fresh chopped scallions for garnish
Preparation
Heat oil, add onion, celery and garlic, cook stirring until softened, 3 - 5 minutes Add broth, carrots, ginger and crushed red pepper and bring to a boil Reduce heat to low and simmer, covered until carrots are very tender 20 - 30 minutes
Transfer to a blender or food processer or use an immersion blender Add lime, juice, soy sauce, peanut butter, sugar and sesame oil Blend until smooth Return to pot and add almond mile, season with salt and pepper
Makes 6 servings- also good as a summer chilled
