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| 2 Esslöffel | margarine unsalted |
| 3 Esslöffel | white flour unbleached |
| 1 1/2 Tasse | skim milk scalded |
| 1 x ca. 450 g | Carrots, peeled; cut 1/2 inch thick |
| 1 1/2 Tasse | Vegetable broth |
| 1/4 Tasse | Fresh cilantro; chopped s |
| 6 Esslöffel | Peanuts, dry-roasted unsalted -- roughly chopped |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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Few cilantro sprig
Melt Margarine in large saucepan over medium heat; add flour and whisk 1 minute. Add milk and whisk until well blended. Remove from heat; set aside.
In small sauce pan over medium heat, cook carrots in broth until carrots are tender, about 15 minutes. Strain reserving broth. Puree carrots in food processor or blender using small amounts of reserved broth as necessary. Add cilantro and 3 tablespoons peanuts; puree again.
Transfer pureed mixture into milk mixture. Add remaining broth, salt and pepper. Chill. Garnish with remaining peanuts and cilantro.
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