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. Source: EatingWell Magazine, July/August 1993

Marie Piraino
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

107 calories; 3.9 g total fat; 1 mg cholesterol; 595 mg sodium. 14.5 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/12/2013
Perfect choice for hot summer day! Have been making this soup since first published in 93...and it's just as good as ever! Always a hit whether dinner at home potluck picnic concerts brunch... oh yes always a perfect choice!! Pros: Tasty creamy low calorie tasty Read More
Rating: 4 stars
01/01/2013
Easy and Healthy We served this soup both warm and cold and tasty either way. Beautiful color orange and everyone liked it. Pros: colorful healthy ingredients tasty Read More
Rating: 4 stars
06/15/2012
Cool soup for a steamy hot summer day! Have been making this soup since first published and only had one palate voting nay! Now that it's HOT- nearly 100 degrees I'm making time for a double batch for the weekend! Pros: Fast easy tasty Read More
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Rating: 5 stars
10/30/2011
AMAZING! Everyone needs to make this one-sooo good and eating all those carrots will make your skin glow the next day- just like when you eat salmon. The best carrot soup I've ever made or had. Read More
Rating: 5 stars
10/30/2011
Have been making this soup since published and it's STILL awesome! Tried a few different recipes recently but nothing comes close. Thanks for having 'archives' for your recipes! Savvychef Read More
Rating: 5 stars
10/30/2011
I made this soup as an appetizer for a group of women who meet monthly for dinner and lively debate. I served it cold in shooter glasses as we sat around on the porch refilling glasses from a pitcher. It was a huge hit and it set a nice relaxed tone. Very yummy soup. Read More
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