Ingredients Jump to Instructions ↓

  1. 1 teaspoon canola oil

  2. 1 onion, chopped

  3. 1 stalk celery, chopped

  4. 1 clove garlic, minced

  5. 3 cups reduced-sodium chicken broth

  6. 1 pound carrots, (5-6 medium), chopped

  7. 1 3/4-inch piece ginger, peeled and cut into thin slices

  8. 1/4-1/2 teaspoon crushed red pepper

  9. 2 tablespoons lime juice

  10. 1 1/2 tablespoons reduced-sodium soy sauce

  11. 1 1/2 tablespoons smooth natural peanut butter

  12. 2-3 teaspoons sugar

  13. 1 teaspoon sesame oil

  14. 1 cup nonfat milk

  15. 1/4 teaspoon salt

  16. Freshly ground pepper, to taste

  17. 1 tablespoon chopped scallions, for garnish

Instructions Jump to Ingredients ↑

  1. Heat canola oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, until softened, 3 to 5 minutes. Add broth, carrots, ginger and crushed red pepper and bring to a boil. Reduce heat to low and simmer, covered, until the carrots are very tender, 20 to 30 minutes.

  2. Pour the mixture through a strainer set over a large bowl. Transfer the solids to a food processor or blender and add lime juice, soy sauce, peanut butter, sugar and sesame oil; puree, adding some of the cooking liquid as needed for a smooth consistency. Transfer the puree to the bowl of cooking liquid and stir in milk. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with scallions.


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