Spicy Ginger-Carrot Soup
Ingredients • 1-1/2 Tbsp. olive oil • 1 yellow onion, chopped • 2 celery stalks, diced • 3 garlic cloves, chopped • 3 Tbsp. fresh ginger, peeled and chopped • 1 lb. carrots, peeled and chopped • 4-1/2 cups chicken stock • 1/4 tsp. red pepper flakes • 1/4 tsp. ground coriander • 1/2 tsp. turmeric • 1-1/2 Tbsp. soy sauce • 3 Tbsp. lime juice • 2 tsp. rice wine vinegar • 2 Tbsp. smooth peanut butter • 2 Tbsp. brown sugar • 1 tsp. sesame oil • 1/2 cup coconut milk • 1/2 cup milk • salt and pepper to taste	be the first to rate! Makes 6 Servings add to Menu Planner Send to a Friend Printer Version Save This Recipe | Saved
Directions Heat the oil over medium heat in a large pot. Add the onions, celery, garlic, ginger and carrots and sauté until the onions are translucent. Add the stock, red pepper, coriander, turmeric, soy sauce, lime juice, vinegar, peanut butter, brown sugar, sesame oil, coconut milk and milk and bring to a simmer. Cover and cook for 20-25 minutes. Transfer to a food processor and puree. Season to taste and serve either hot or cold.

recipe from: This recipe is adapted from The Wine Lover's Cookbook by Sid Goldstein (Chronicle Books, 1998), one of my favorites.