Sichuan Carrot Soup
http://www.eatingwell.com/recipes/sichuan_carrot_soup.html
From EatingWell: July/August 1993Distinctive flavors from the cuisine of Sichuan province in China—peanut, sesame, hot red pepper, ginger and garlic—play against a backdrop of sweet carrots in this beautiful burnished-orange soup.
6 servings | Active Time: 25 minutes | Total Time: 1 3/4 hours (including chilling)
Ingredients
- 1 teaspoon canola oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 3 cups reduced-sodium chicken broth
- 1 pound carrots, (5-6 medium), chopped
- 1 3/4-inch piece ginger, peeled and cut into thin slices
- 1/4-1/2 teaspoon crushed red pepper
- 2 tablespoons lime juice
- 1 1/2 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons smooth natural peanut butter
- 2-3 teaspoons sugar
- 1 teaspoon sesame oil
- 1 cup nonfat milk
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 tablespoon chopped scallions, for garnish
Preparation
- Heat canola oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, until softened, 3 to 5 minutes. Add broth, carrots, ginger and crushed red pepper and bring to a boil. Reduce heat to low and simmer, covered, until the carrots are very tender, 20 to 30 minutes.
- Pour the mixture through a strainer set over a large bowl. Transfer the solids to a food processor or blender and add lime juice, soy sauce, peanut butter, sugar and sesame oil; puree, adding some of the cooking liquid as needed for a smooth consistency. Transfer the puree to the bowl of cooking liquid and stir in milk. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with scallions.
Nutrition
Per serving : 112 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 3 mg Cholesterol; 15 g Carbohydrates; 6 g Protein; 3 g Fiber; 406 mg Sodium; 383 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 other carbohydrate, 1 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.