1 medium onion diced
1 celery stick
1 garlic clove minced
1 lb. carrots
3/4 inch fresh ginger root
1/8 tsp. hot pepper flakes
or cayenne pepper powder
3 cups chicken broth
1 1/2 tbsp. soy sauce
1 tsp. sugar
1 1/2 tbsp. peanut butter
1 tsp. sesame oil
1 cup milk

Sauté onion, garlic and celery in sesame oil. Add spices, carrots and chicken broth. Boil until carrots are cooked. Add remaining ingredients, let cool, and blend. Salt and pepper to taste, garnish with sour cream and chives.