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!!
Sichuan Carrot Soup
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 Reviews for Sichuan Carrot Soup
We served this soup both warm and cold and tasty either way. Beautiful color orange and everyone liked it.
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!
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.
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!