Friday, October 22, 2004

So you don't think I want you just for your promotional value, a recipe (from Moosewood Daily Special Cookbook).
Should be easy enough for all my slacker friends ;)

Spicy Carrot Peanut Soup
1 tbsp canola oil
1 large onion, sliced thin (approx 2 cups)
1 celery stalk, sliced thin
2 lbs (about six cups) of carrots, peeled and sliced thin
1 tsp salt
1 tsp chili paste (avail. at Asian food stores or, perhaps, in the "ethnic" section of your Supermarket)
6 cups of water
2 tbsp peanut butter (natural)
3 tbsp soy sauce
2 tbsp fresh lime juice

Heat oil in large pot over medium-high heat. Add onion, celery, carrots, salt, chili paste. Cook, stirring occasionally, for about 5 minutes, or until onions are tender and translucent. Add water, cover, bring to a boil. Lower heat, simmer 25 minutes or until carrots are tender. In a blender, blend the soup (in batches, if needed) adding the peanut butter, soy and lime juice.
Reheat, if needed. Serve with lime wedges.

We had this last night, with a side of raw green beans and a peanut dipping sauce. Yum yumm.