• 1 medium onion -- chopped
• 1 celery rib -- chopped
• 1 clove garlic -- minced
• 1 teaspoon vegetable oil
• 1 pound carrots -- 1 inch pieces
• 1 piece gingerroot (3/4 in. thick) -- diced fine
• 1/8 teaspoon dried chile flakes
• 3 cups chicken OR vegetable broth (vegetarian
• version)
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons creamy peanut butter
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1/2 cup coconut milk
• 1/2 cup milk (or use 1 cup milk)
• GARNISH:
• 1/4 cup sour cream
• 2 tablespoons cream

1. 2 tablespoons cream
2. In a large heavy sauce pan, cook onion, celery, and garlic in oil over moderate heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth; simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients. In a blender** puree mixture in small 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/cream mixture.
3. ** Note: A blender works better than a food processor for this purpose, IMO.

This is from Gourmet Magazine 1997. It's such a comforting soup that really makes you fill better when your tummy is out of sorts. The ginger is great for that.