Thai-style Carrot and Peanut Soup

1 lb Baby carrots, coarsely chopped
1 1/2 c Vegetable stock
1/4 c Cilantro, chopped
1/4 c Unsalted peanuts, coarsely chopped
1/4 c Dry sherry or apple juice
1 ts Olive oil
3 tb White flour
1 1/2 c Soy milk
Soy sauce

Combine the carrots and the stock in a heavy 3- or 4-quart saucepan. Cook covered, over medium heat until the carrots are soft, about 10 minutes. Strain, reserving the stock. Puree the carrots in a blender, using small amounts of stock, if needed. Add 1/4 cup cilantro and 3 Tbsp of peanuts. Process again to puree. Set aside.

Heat the sherry and the oil in the same type of pan over medium heat. When hot, add the flour and cook, stirring, 1 minute. Add the milk and whisk until well blended. Add the pureed carrot mixture and reserved stock and stir well. Cover and chill 1 hour. Season to taste with soy sauce or salt. Serve garnished with remaining peanuts and some extra cilantro.

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