|
| Peanut Carrot Soup
oil
2 cups of grated carrot
1/2 cup of chopped green onion
1/2 cup of chopped celery
3 tablespoons of whole wheat flour
2 quarts of chicken broth
1 cup of peanut butter
1 cup of yogurt
Cornstarch, about 1 teaspoon
celery seed
Sauté oil, carrot, green onion and celery over medium heat, until translucent. Stir in flour, then stir in broth. Stir until mix boils and thickens. Reduce heat and cover partially. Simmer for 30 minutes. Put peanut butter in large bowl. Whisk in stock by parts. In broth pot, gently heat yogurt and cornstarch, do not boil. Slowly whisk broth back into pot. Add celery seed to taste. Heat through. Serves 8 - 10
|
|
|
