3 tablespoons peanut oil
4 cloves of garlic, chopped
3 tablespoons minced fresh ginger
2 large Spanish onions peeled and diced
2 ribs celery sliced
4 carrots, peeled and sliced
2 cans (28 oz. each) whole tomatoes
½ teaspoon crushed red pepper flakes
6 cups of vegetable stock
1 3/4 cups sherry
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
Kosher salt and pepper to taste
Heat a large stockpot over medium-high heat and add the peanut oil. Add the garlic, ginger, onions, celery and carrots. Sauté for 10 minutes. Add the tomatoes, red pepper flakes, stock and sherry. Bring to a boil. Reduce the heat slightly and simmer covered for 35 minutes. Add the soy sauce and vinegar. Puree with a regular blender or hand blender (immersion) until smooth. Return the soup to the pot if using a regular blender. Season with salt and pepper.