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.

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...

Create a Review

6 Reviews for Sichuan Carrot Soup

04/11/2013

Anonymous

Recommends this recipe

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

Comments

01/01/2013

Anonymous

Recommends this recipe

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

Comments

06/14/2012

Anonymous

Recommends this recipe

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

Comments

08/13/2010

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.

Comments

08/04/2010

Anonymous

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

Comments