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Szechuan Carrot Soup-a new favorite !!

http://www.epicurious.com/recipes/foo...

Finding myself with an overabundance of carrots for some reason, I have made this twice now, and it is so simple and so good that I had to share ! It's no fuss, I didn't even peel the carrots or chop anything small really, as it all went under the stick blender at the end anyway. I love the flavors in this.

fyi....it also freezes great !

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  1. Sounds great. I have seen similar recipes referred to as Carrot/Ginger soup. I am definitely going to try this probably tomorrow as here in Seattle the weather is already getting cool!

    Thanks!

    1. I love that recipe. First time I made it I made my then boyfriend, now husband guess the secret ingredient (the peanut butter). He couldnt' figure it out, but we both agree that it makes this soup special. It is a great soup. Thanks for the reminder ... I need to make this again soon.

      1. Made it for dinner tonight. loved it. it was the most intriguing tasting soup. i had another carrot ginger soup recipe from an earlier board and i thought that was good but this somehow transcended the gods of taste. something about the smooth creaminess, the silky taste of the soup on the tongue ! i am in heaven as you can probably tell. thank you !

        1. I am amzed at how much peanut butter can liven up a soup recipe! I make a peanut soup with chicken broth and a chicken soup with peanut butter and folks are always saying MMMMMMMMM

          7 Replies
          1. re: FriedClamFanatic

            Can someone who is knowledgeable about Chinese cooking tell me what's "Szechwan" about this, other than the soy sauce and sesame oil?

            In some ways it's like a recipe from an old Moosewood cookbook (one of their international ones) called West African Peanut Stew or some such.

            That had somewhat similar ingredients, I think you sauteed onions, ginger, red chilli, then added carrots and maybe sweet potato chunks, veg stock, tomato puree or paste, cooked this all, pureed it, added peanut butter, s&p, and garnished with chopped chives.

            1. re: Rasam

              it looks like a decent recipe, and gets rave reviews. i'll try it, but when i saw the name, expected szechuan peppercorns somewhere....

              1. re: Rasam

                I think the soy and sesame put it in China and the chili popped it over to the Szechwan area.
                But we know it was just a sort of general catchall, not for real.

                1. re: Rasam

                  This is similar, but simpler than the Sundays at Moosewood recipe for West African Groundnut Stew that you are referring to and that we have made many times. That is more squash-based than this recipe. I love carrots and look forward to trying this.

                  1. re: FriedClamFanatic

                    Maybe we need a peanut butter soup thread! I have an awesome recipe for "Moroccan Tomato Soup" which is another misnamed but delicious peanut butter soup with tomatoes and (unMoroccan) spices. It's so rich and delicious that I don't notice I'm having a vegan meal. This online version is slightly different from my cookbook although it claims to come from the same source.

                    http://www.recipesource.com/soups/sou...

                    1. re: julesrules

                      I second a peanut butter soup thread !! I am also a huge fan of the Senegalese Peanut Soup recipe too
                      http://www.recipezaar.com/57557

                      I simply LOVE the carrot soup for lunch, and it's relatively low cal too for a lot of flavour.