Carrot Soup - cooking recipe

Ingredients

1 tsp. canola oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic minced
3 c. defatted (skimmed) reduced sodium chicken stock
1 lb. carrots (6 medium), peeled and chopped
1 3/4 inch piece ginger root, peeled and cut into thin slices
1/4 to 1/2 tsp. red pepper flakes
2 Tbsp. fresh lime juice
1 1/2 Tbsp. reduced sodium soy sauce
1 1/2 Tbsp. smooth peanut butter
3 tsp. sugar
1 tsp. sesame oil
1 c. skim milk
salt and pepper to taste

Preparation

In large saucepan, heat oil over medium.
Add onions, celery and garlic.
Saute until soft, about 5 minutes.
Add chicken stock, carrots, ginger and red pepper flakes and bring to a boil. Reduce heat to low and simmer, covered, until carrots are very tender (20 to 30 minutes).
Pour mixture through a strainer set over a large bowl. Transfer solids to a food processor or blender and add lime juice, soy sauce, peanut butter, sugar and sesame oil.
Puree, adding cooking liquid as needed to make a smooth consistency.
Transfer to puree to any cooking liquid left in bowl and stir in milk.
Cover and refrigerate until chilled at least 1 hour.
Garnish portion with scallions.