Recipes

[DiAnne]

You can change the spice level in this soup with the ginger and the red pepper flakes. Got this recipe at Whole Foods. It is nice for a change.

2 T oil
1 med yellow onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 pound carrots cut into 1 inch pieces
1-3/4 inch piece of fresh ginger root, peeled and sliced thin
A pinch of hot red pepper flakes
3 cups chicken or vegetable broth
1-1/2 T soy sauce
1-1/2 T creamy peanut butter
1 t sugar
1 t toasted sesame oil
1 cup coconut milk
chopped cilantro for garnish

In large pan heat oil over med-high heat add the onion, celery and garlic. Cook until vegetables are soft stirring occasionally. Add carrots, ginger root, red pepper flakes and broth and bring to a boil. Lower heat, cover and simmer until carrots are very tender, about 45 minutes.

Off heat add soy sauce, peanut butter, sugar, sesame oil. Stir and let cool slightly. Puree the mixture in blender in small batches. Return soup to pot and add coconut milk. Turn heat to low and warm to desired temperature. Do not let boil.