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Zana · November 5, 2011

Szechuan Carrot Soup

Try these classic soups that will help fight off the wintry chill

by Chef David Kelly Columnist
February 24, 2011

Baby, it's cold outside, and the snow might not be done coming down.
Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup?

Some people prefer to have a spicy soup when it is cold outside. Here is an Asian recipe that should warm you up!

(serves four to six)

. 1 medium onion, peeled and chopped

. 1 celery rib, chopped

. 1 garlic clove, peeled and minced

. 1 teaspoon vegetable oil

. 1 pound carrots, peeled and cut into 1 inch piece

. (1) 3/4 inch piece fresh ginger root, peeled and thinly sliced

. 1/8 teaspoon dried hot red pepper flakes

. 3 cups chicken broth

. 1 1/2 tablespoons soy sauce

. 1 teaspoon sugar

. 1 teaspoon sesame oil

. 1 cup milk

. Optional: 1 1/2 tablespoons peanut butter

Garnish:

. 1/4 cup sour cream

• In a large heavy saucepan, cook the onion, celery and garlic in the vegetable oil over a moderate heat, stirring until the onion is soft.

• Add the carrots, ginger, pepper flakes and the chicken broth.
• Bring this mixture to a simmer and cover the pan.
• Cook until the carrots are very tender.

• When the carrots are tender, stir in all the remaining ingredients, except for the sour cream.
• Carefully, in a blender or processor, or using a hand held immersion blender, puree the soup until it is smooth.

• Return the puree to the pan and heat it over a low heat until hot.
• When ready to serve, place a dollop of the sour cream atop each bowl.

November 5, 2011	#25
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Szechuan Carrot Soup Try these classic soups that will help fight off the wintry chill by Chef David Kelly Columnist February 24, 2011 Baby, it's cold outside, and the snow might not be done coming down. Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup? Some people prefer to have a spicy soup when it is cold outside. Here is an Asian recipe that should warm you up! (serves four to six) . 1 medium onion, peeled and chopped . 1 celery rib, chopped . 1 garlic clove, peeled and minced . 1 teaspoon vegetable oil . 1 pound carrots, peeled and cut into 1 inch piece . (1) 3/4 inch piece fresh ginger root, peeled and thinly sliced . 1/8 teaspoon dried hot red pepper flakes . 3 cups chicken broth . 1 1/2 tablespoons soy sauce . 1 teaspoon sugar . 1 teaspoon sesame oil . 1 cup milk . Optional: 1 1/2 tablespoons peanut butter Garnish: . 1/4 cup sour cream • In a large heavy saucepan, cook the onion, celery and garlic in the vegetable oil over a moderate heat, stirring until the onion is soft. • Add the carrots, ginger, pepper flakes and the chicken broth. • Bring this mixture to a simmer and cover the pan. • Cook until the carrots are very tender. • When the carrots are tender, stir in all the remaining ingredients, except for the sour cream. • Carefully, in a blender or processor, or using a hand held immersion blender, puree the soup until it is smooth. • Return the puree to the pan and heat it over a low heat until hot. • When ready to serve, place a dollop of the sour cream atop each bowl.