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Sichuan Carrot Soup

:  July/August 1993

Your rating: None Average: 4.7 (15 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

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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.

Tips & Notes

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

Nutrition

Per serving: 112 calories; 4 g fat ( 1 g sat , 2 g mono ); 3 mg cholesterol; 15 g carbohydrates; 1 g added sugars; 6 g protein; 3 g fiber; 406 mg sodium; 383 mg potassium.

Nutrition Bonus: Vitamin A (230% dv)

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1/2 other carbohydrate, 1 fat


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Recipe Categories

Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Preparation/ Technique
Saute
Meal/Course
Appetizers
Lunch
Dinner

Season
Spring
Fall
Winter
Style/Theme
Entertaining, casual
Entertaining, formal
Make ahead instructions
Type of Dish
Side dish, vegetable
Soups/stews
Ethnic/Regional
Chinese
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Publication
July/August 1993
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