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This is based on a recipe in Vegetarian Snacks and Starters by Janet Hunt. If you want to make it gluten free omit the wholemeal flour and use rice flour.

Nutty Carrot Soup

1 tablespoon vegetable oil
1 lb carrots
1 stick celery
1 onion
½ oz (15g) wholemeal flour
1 1/4 pints (700 ml) vegetable stock
½ tsp mixed herbs
3-4 tablespoons of peanut butter
squeeze of lemon juice
seasoning to taste

1. Heat the oil and add the peeled, grated carrots with the finely chopped celery and onion. Cook gently, stirring occasionally, for 5 minutes.

2. Add the flour, mix well and cook briefly, then remove the pan from the heat and stir in the vegetable stock. Return the pan to the cooker and bring gently to the boil.

3. Add the herbs, cover the pan and simmer for about 40 minutes, or until the vegetables are cooked. Add more water if required.

4. Liquidize if you wish. Reheat very gently and stir in the peanut butter until it has melted to make a thick creamy soup. Flavour with lemon juice and seasoning. Serve.