🫙 From the Spice Rack
Carrot-Peanut Soup (Lacto Vegetarian)
2 tb Unsalted margarine 3 tb Unbleached white flour 1 1/2 c Skim milk -- scalded 1 lb Carrots, peeled -- cut 1/2 Inch thick 1 1/2 c Vegetable broth 1/4 c Fresh cilantro -- chopped
maineasy
Ingredients6 items
Ingredients
- 2tbsp unsalted margarine
- 3tbsp unbleached white flour
- 11/2 c skim milk -- scalded
- 1lbcarrots, peeled -- cut 1/2
- 1/4cup fresh cilantro -- chopped
- 1/4tsp pepper
Directions
- 1
2 tb Unsalted margarine 3 tb Unbleached white flour 1 1/2 c Skim milk -- scalded 1 lb Carrots, peeled -- cut 1/2 Inch thick 1 1/2 c Vegetabl
- 2
add flour and whisk 1 minute
- 3
Add milk and whisk until well blended
- 4
Remove from heat
- 5
set aside
- 6
In small sauce pan over medium heat, cook carrots in broth until carrots are tender, about 15 minutes
- 7
Strain reserving broth
- 8
Puree carrots in food processor or blender using small amounts of reserved broth as necessary