Lauras Carrot Soup
3 tablespoon oil (canola, olive,etc.)
1 onion, chopped
1/2 coarsely chopped dry-roasted peanuts
1 teaspoon . ground coriander
1 1/2 lb. carrots, cleaned & sliced
1/2 cup chopped fresh cilantro
1 red pepper, chopped
5 cup vegetable broth
salt and pepper
In a 4 quart saucepan, heat oil and saute onion until slightly wilted. Add peanuts, coriander, cilantro, red pepper and carrots. saute 8 min. more. Add stock and bring to a boil. Reduce heat and simmer until all vegetables are tender (10 min. or so).
With a slotted spoon, fish out the cooked veggies and puree them in a blender or food processor. A little liquid makes this easier. Return to saucepan. Add salt and pepper. Mix well and serve.
Comments: Big chunks of carrots and more time simmering mean less chopping. It all gets pureed anyway.
You can use peanut butter if you don't have dry roasted peanuts on hand.
In the summer, this isn't bad as a chilled soup.
Boiling onions, celery and carrots makes a great veggie stock. Or, just use bouillion cubes.