Cook this today (no. 10)

Last night I managed to get one of the many things accomplished on my list yesterday: I cooked some of the vegetables threatening to take over my refrigerator. So I'll call it a successful evening (oh and I did have that G&T, so it was made even better). I made Thai Carrot Soup, a recipe from the rather fabulous Temple of Zeus on Cornell's campus. All there soups are delicious and most are vegetarian or vegan. On their website, they post their recipes but I warn you some are large quantities so you may have to do some math. Here is the Thai Carrot reprinted for your convenience. Enjoy!

Thai Carrot Soup

1 spanish onion
6-8 carrots, peeled and chopped (I just used a bunch that I had, I didn't really measure)
1 jalapenos(or chili pepper of your choice)
grated ginger root, to taste
1 cup peanut butter
juice of 1-2 limes
1 can coconut milk
cilantro
1/2 Tbsp cumin
1/2 Tbsp coriander
Salt, soy sauce, or fish sauce to taste

Saute onions until translucent; add ginger, carrots, peppers, coriander and cumin. Saute briefly, 5-10 minutes, stirring to keep from sticking, then add enough water to cover, and bring to a boil. Keep at a low boil for about 20 minutes or until the carrots are tender. Transfer to blender or food processor, adding peanut butter, coconut milk, and lime juice. Blend until smooth, return to pot, and reheat. Add cilantro and salt(soy sauce or fish sauce) to taste.

I think it is the fresh cilantro that really makes it.