Sichuan Carrot Soup

6 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 107 calories; 4 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 5 g protein; 29 mcg folate; 1 mg cholesterol; 8 g sugars; 0 g added sugars; 11388 IU vitamin A; 8 mg vitamin C; 84 mg calcium; 1 mg iron; 595 mg sodium; 474 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 other carbohydrate, 1 fat

Reviews 6

April 11, 2013
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By: EatingWell User
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
January 01, 2013
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By: EatingWell User
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
June 14, 2012
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By: EatingWell User
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
August 13, 2010
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By: julie_white
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.
August 04, 2010
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By: EatingWell User
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
August 02, 2010
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By: juliane
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.