Carrot Soup

Ingredients

• 1 tsp canola oil
• 1 onion chopped
• 1 stalk celery chopped
• 1 clove garlic minced
• 3 c defatted skimmed reduced sodium chicken stock
• 1 lb carrots 6 medium peeled and chopped
• 1 34 inch piece ginger root peeled and cut into thin slices
• 14 to 12 tsp red pepper flakes
• 2 Tbsp fresh lime juice
• 1 12 Tbsp reduced sodium soy sauce
• 1 12 Tbsp smooth peanut butter
• 3 tsp sugar
• 1 tsp sesame oil
• 1 c skim milk
• salt and pepper to taste

Directions

1. In large saucepan heat oil over medium
2. Add onions celery and garlic
3. Saute until soft about 5 minutes
4. Add chicken stock carrots ginger and red pepper flakes and bring to a boil Reduce heat to low and simmer covered until carrots are very tender 20 to 30 minutes
5. Pour mixture through a strainer set over a large bowl Transfer solids to a food processor or blender and add lime juice soy sauce peanut butter sugar and sesame oil
6. Puree adding cooking liquid as needed to make a smooth consistency
7. Transfer to puree to any cooking liquid left in bowl and stir in milk
8. Cover and refrigerate until chilled at least 1 hour
9. Garnish portion with scallions