A warming and soothing soy comfort food, this simple soup is healthy, beautiful and loaded with beta carotene.
1. Heat peanut oil in a large, heavy saucepan over medium-low flame. Add onion, celery, and garlic; cook, stirring often, until onion is softened.
2. Add carrots, ginger root, red pepper flakes, and broth. Cover and simmer until carrots are very tender, 20-30 minutes.
3. Stir in tamari, almond butter, sesame oil and soy milk. Use an immersion blender, standing blender or food processor to puree the soup. (Exercise caution with the hot liquids.) Reheat soup over low flame, being careful not to let it boil.
4. Garnish each bowl with fresh cilantro and (if you wish) a dollop of sour cream.