Beverly’s Szechwan carrot soup
Beverly’s Szechwan carrot soup
Rating: (1 rated)
Recipe Yield: Total time: 1½ hours | Makes about 3 quarts, serves 10 to 12
1/4 cup sesame oil 2 pounds carrots, chopped 1 large onion, diced 2 tablespoons garlic, chopped 2 tablespoons grated fresh ginger (from a roughly 4-inch piece) 1 tablespoon Thai red curry paste, more to taste 2 quarts chicken broth 1 cup unsweetened coconut milk 1/2 cup peanut butter 1/2 cup sugar 1/2 quart heavy cream Salt and pepper

Step 1 In a heavy-bottomed stock pot, heat the oil over medium-low heat until hot. Stir in the carrots and onions, and cook until the vegetables are softened, about 15 minutes. Stir in the garlic and cook until aromatic, about 1 minute.

Step 2 Stir in the ginger, red curry paste and chicken broth, and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from the heat and purée.

Step 3Add the coconut milk, peanut butter, sugar and cream, whisking until fully incorporated and smooth. Bring to a boil, stirring occasionally. Reduce the heat to a gentle simmer and continue to cook until the soup thickens, about 15 minutes, stirring occasionally.

Step 4Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste.

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