Spicy Carrot Soup

This recipe pairs the sweetness of carrots with an interesting blend of flavors. Lime juice brightens the richness of the soup while red pepper flakes add a touch of hot spice.


1 tablespoon olive oil

1/2 cup onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

4 cups vegetable or chicken broth

1 pound carrots, peeled and coarsely chopped

1-inch piece fresh gingerroot, peeled and chopped

1/8 teaspoon red pepper flakes

2 tablespoons lime juice


1 tablespoon peanut butter

1 tablespoon soy sauce

1 cup whole milk or half and half

2 scallions, chopped for garnish

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


In a large saucepan heat olive oil. Add onions, celery and garlic. Cook until softened, about 3 minutes. Add broth, carrots, gingerroot and red pepper flakes. Reduce heat and simmer about 25 minutes or until carrots are very tender.
Using a hand blender or a conventional blender, process soup until smooth. Return to saucepan. Stir in lime juice, honey, peanut butter, soy sauce and milk. Rewarm soup but do not boil. Spoon into bowls and top with chopped scallions.
Serves: 4