Advertisement

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

04/11/2013
Anonymous
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!!

Tasty, creamy, low calorie, tasty
Comments
01/01/2013
Anonymous
Easy and Healthy

We served this soup both warm and cold and tasty either way. Beautiful color orange and everyone liked it.

colorful, healthy ingredients, tasty
Comments
06/14/2012
Anonymous
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!

Fast, easy, tasty
Comments
08/13/2010

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

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner