Carrot Peanut Soup (Lacto Vegetarian) Recipe
Servings: 4
Ingredients
- 2 Tbsp. Unsalted margarine
- 3 Tbsp. Unbleached white flour
- 1 1/2 c. Skim lowfat milk, scalded
- 1 lb Carrots, peeled, cut 1/2 inch thick
- 1 1/2 c. Vegetable broth
- 1/4 c. Fresh cilantro, minced Few cilantro sprigs
- 6 Tbsp. Peanuts, dry-roasted unsalted, roughly minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
Directions
- Heat Margarine in large saucepan over medium heat; add in flour and whisk 1 minute. Add in lowfat milk and whisk till well blended. Remove from heat; set aside.
- In small sauce pan over medium heat, cook carrots in broth till carrots are tender, about 15 min. Strain reserving broth. Puree carrots in food processor or possibly blender using small amounts of reserved broth as necessary.
- Add in cilantro and 3 Tbsp. peanuts; puree again.
- Transfer pureed mix into lowfat milk mix. Add in remaining broth, salt and pepper. Chill. Garnish with remaining peanuts and cilantro.
- NOTES : The peanut-cilantro combination is reminiscent of Southeast Asian Cuisine.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 113 | 47% |
| Total Fat 12.58g | 16% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 762mg | 32% |
| Potassium 586mg | 17% |
| Total Carbs 25.93g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 13.31g | 9% |
| Protein 7.29g | 12% |
