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20 minute dinner recipes

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Sichuan Carrot Soup

http://www.eatingwell.com/recipes/sichuan_carrot_soup.html

From EatingWell:  July/August 1993

Distinctive 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

Preparation

  1. 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.
  2. 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