Sichuan Carrot Soup

The wonderful flavor of ginger and peanuts make this a treat. I found this on the Epicurious web site donated by The Manchester Inn, in Manchester, Vermont. Serve in a cup as a starter or by the bowl full with salad and bread for a whole dinner. It is creamy, smooth and quite filling.

In a medium soup pot sauté onion, celery and garlic in oil over low heat until onion has softened. Add carrots, ginger root, pepper flakes, and broth and simmer, covered, until carrots are tender, about 45 minutes.

Add remaining ingredients, and using a wand or standing blender puree the mixture (use caution when blending hot liquids). Return soup to pot and heat thoroughly before serving.