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Fiery Carrot Soup

1 onion, chopped
1 teaspoon minced garlic
1 teaspoon oil
1 pound carrots, peeled and cut into chunks
10 thin slices fresh ginger
¼ teaspoon crushed chili pepper flakes
4 cups chicken broth (real or pareve)
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup nondairy creamer

In large stockpot, sauté onion and garlic in oil until softened. Add carrots, ginger, chili pepper flakes and broth and bring to a boil. Reduce heat and simmer until carrots are tender – about 30 minutes. Stir in remaining ingredients and purée with hand blender.