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Sichuan Carrot Soup

July/August 1993

Your rating: None Average: 4.4 (17 votes)

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.



READER'S COMMENT:
"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...
Sichuan Carrot Soup Recipe

6 Reviews for Sichuan Carrot Soup

08/02/2010

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.

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