Ingredients
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1 medium onion, chopped
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1 teaspoon vegetable oil
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3 cups chicken broth
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1 1/2 tablespoons soy sauce
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1 1/2 tablespoons creamy peanut butter
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1 teaspoon sugar
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1 teaspoon sesame oil
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1 cup milk
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2 tablespoons heavy cream
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1 garlic clove, minced
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1 lb carrot, cut into 1-inch pieces
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3/4 inch fresh gingerroot, peeled and sliced thin
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1/8 teaspoon hot red pepper flakes
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1 celery rib, chopped
Instructions
- In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
- Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
- Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).
- Return soup to pan and heat over low heat until hot, being careful not to let boil.
- Serve soup drizzled decoratively with sour cream mixture.