Thursday, June 3, 2010

What i made today!

I know its summer but i like soup. I have been thinking about this soup since we had a carrot ginger soup at the Bellagio in Vegas last month. Its from the Moosewood Kitchen cookbook. Is sounds like a weird combo but the flavors join well.... I only modified a little and halfed it----

Spicy Carrot Peanut Soup

In the cuisines of Africa and Southeast Asia, peanuts and peanut butter are a staple ingredient in sauces and condiments. Here, peanut butter is the background that offsets the spices, garlic, and sour and salty flavors in this rich and aromatic soup. Use any gourmet or commercial peanut butter or roast and grind our own peanuts into a paste.

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

*Or use a fresh stemmed and chopped fresh chile and 2 minced garlic cloves.

In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt, and chili paste. Sauté on high heat for 5 minutes, stirring often. Add the 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. Reheat, if necessary.

I used the chile and garlic variation and used PB2 (powdered PB) in the recipe. Enjoys!

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