2 Tablespoons olive oil 2 large shallots, chopped 4 large carrots, diced 1 Tablespoon ginger, minced 1/2 teaspoon hot red pepper flakes 3 cups gf vegetable stock 3 Tablespoons gf soy sauce 2 Tablespoons fresh lime juice 2 Tablespoons brown sugar 1-1/2 Tablespoons creamy peanut butter 1 teaspoon Asian sesame oil 1/2 cup light coconut milk 2/3 cup milk Salt and freshly ground black pepper Fresh cilantro, chopped (for garnish)
Preheat the oven to 425°F.
In a large deep saucepan, heat the olive oil over medium heat. Add the shallots and cook until softened, about 3-4 minutes. Add the carrots, ginger and hot red pepper flakes; cook for about 5 minutes. Add the vegetable stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until the carrots are very tender. Remove from the heat and whisk in the gf soy sauce, lime juice, brown sugar, peanut butter and sesame oil. Transfer the mixture to a blender and puree until smooth. Return the mixture to the pan and stir in the coconut milk and milk. Adjust seasonings to taste with salt and freshly ground black pepper. Ladle soup into shallow soup bowls and garnish with fresh cilantro.