Szechwan Carrot Soup

Szechwan Carrot Soup

Everyone probably has a recipe for some kind of carrot soup. I have several, but this one has that subtle, mysteriously rich flavor that comes from the blending of several unexpected ingredients.

The recipe comes from friends of ours who renovated the family farmhouse and took the sunniest corner of the new kitchen, near the wood-burning stove, as an eating area. They like to invite guests for brunch or lunch in this sunny corner, rather than dinner in their dark, cool dining room. Their menus feature comfort food, like French toast marinated overnight or rich tasting soup.

Since they have lived in several different places, they have accumulated an eclectic store of recipes that they have shared with us. Their carrot soup has become one of our regulars, but it is not for anyone allergic to peanuts. On the other hand, it has plenty of nutritious ingredients.

In Search of Chicken Broth

So many recipes call for chicken broth that it is worthwhile exploring the options wherever you are. Since one of our sons became a farmer, we sometimes get large bags of chicken feet and necks. Cooking those up in a couple of big pots, along with tops from a bunch of celery, a couple of onions and carrots, produces a lot of broth. Since these parts come from pasture- raised chickens, there is no fat. Some of the broth I freeze in 4 cup containers, but I also puree the vegetables and keep a couple of containers of slightly thicker base.

When chicken parts are not on the horizon, I start reading the labels in the grocery story, or even a health food store. The labels are discouraging. Sugar and salt figure way too much in many brands, even ones that claim the high ground of being ‘gourmet,’ but at least a careful study can lead to the best of the bunch. If you find a brand that passes muster, stock up!

(Like all soups destined for the blender, there is no need to chop anything fine.)

INGREDIENTS:

1 Tbsp vegetable oil

1 medium onion, chopped

1 celery rib, chopped

1 clove garlic, chopped

1 lb. carrots, cut up

¾ inch gingerroot, sliced

1/8 tsp. dried hot pepper flakes

3 cups chicken broth

1 ½ Tbsp soy sauce

1 ½ Tbsp creamy peanut butter

1 Tbsp sesame oil

1 cup milk, or more as needed

1. Cook onion, celery, garlic in oil until just soft
2. Add carrots, ginger, pepper, chicken broth and cook until carrots are tender.
3. Add soy, peanut butter, sesame oil, and milk.
4. Puree. If soup is too thick, add a little extra milk. When reheating, try not to boil.

This soup is hearty, even though it has no meat. With a salad or a cheese plate, it can make a fine lunch, of if you add both salad and cheese, with a good bread, you can have an easy dinner.