Big Daddy's     Cooking with Attitude

Thai Chile



Sichuan Carrot Soup

The wonderful flavor of ginger and peanuts make this a treat. I found this on the Epicurious web site and was donated by The Manchester Inn, in Manchester, Vermont. Serve in a cup as a starter or by the bowl full with salad and bread for a whole dinner. It is creamy, smooth and quite filling.

1 medium onion, chopped
1 rib celery, chopped
3 cloves garlic, mashed
1 tablespoon vegetable or peanut oil
1 pound carrots, peeled and cut into 1" pieces
¾ inch piece ginger root, peeled and minced
¼ teaspoon red pepper flakes
3 cups chicken broth
1½ tablespoons soy sauce
1½ tablespoons creamy peanut butter
1 teaspoon sugar
½ teaspoon sesame oil
1 cup light cream

In a medium soup pot sauté onion, celery and garlic in oil over low heat until onion has softened. Add carrots, ginger root, pepper flakes, and broth and simmer, covered, until carrots are tender, about 45 minutes.

Add remaining ingredients and in a blender puree the mixture in batches (use caution when blending hot liquids). Return soup to pot and heat thoroughly before serving.

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