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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.

Source: EatingWell Magazine, July/August 1993


Recipe Summary test

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

107 calories; protein 5.1g; carbohydrates 14.5g; dietary fiber 2.7g; sugars 8.3g; fat 3.9g; saturated fat 0.6g; cholesterol 0.8mg; vitamin a iu 11388.2IU; vitamin c 7.8mg; folate 28.6mcg; calcium 84.1mg; iron 0.6mg; magnesium 26.1mg; potassium 473.7mg; sodium 594.6mg; thiamin 0.1mg; added sugar 1g.

1 vegetable, 1/2 other carbohydrate, 1 fat