Instructions: In a large pot, heat the vegetable oil and saute the onion, celery, and garlic for 5 minutes or until soft. Add the chicken stock, carrots, gingerroot, and pepper flakes and bring to a boil. Reduce heat to simmer and cook for 45 minutes, or until the carrots are very tender. Stir in the soy sauce, peanut butter, sugar, sesame oil, and milk.

In a blender or food processor, puree the soup, in batches, until very smooth. Return the soup to the pot and heat through. Add the salt and black pepper.

In a small bowl, mix together the sour cream and heavy cream until smooth and thin. Pour the mixture into a squeeze bottle. Ladle the soup into soup bowls and with the bottle, make a pinwheel design in the center of each serving of soup. Then take a toothpick and pull through the pinwheel from the center out to form a spider web design. Serve immediately.

YIELD: 6 TO 8 SERVINGS

MANCHESTER HIGHLANDS INN
MANCHESTER CENTER, VERMONT

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