Serves: 7
Total Calories: 76

1 tablespoon canola or other vegetable oil
1 large onion, thinly sliced (about 2 cups)
2 pounds carrots, peeled and thinly sliced (about 6 cups)
1 celery stalks, thinly sliced
1 teaspoon salt
1 teaspoon Chinese chili paste*
6 cups water
2 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons fresh lime juice
a few fresh lime wedges

In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt, and chili paste (*or use 1 fresh chile stemmed and chopped and 2 minced garlic cloves). Sauté on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes. Stir in the peanut butter, soy sauce, and lime juice. In a blender, purée the soup in batches. Reheat, if necessary. Serve with lime wedges.

Note:
If you wish, replace the peanut butter with freshly ground peanuts. Grind 1/2 cup unsalted roasted peanuts in a blender or small food processor and add them to the soup just before puréeing it.

Variation:
Try serving the soup cold. It’s not your usual chilled soup candidate, but we like it!


Fun Fact: New York City is nearly four centuries old, older than most American cities. And more than half of all people living in America today are descended from immigrants who entered this country through New York harbor.

Nutritional Facts:

Serves: 7
Total Calories: 76
Calories from Fat: 17

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