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Category: Soups

Beverly’s Szechwan carrot soup

Beverly’s Szechwan carrot soup
Kirk McKoy / Los Angeles Times

Dear SOS: I was travelling with a friend in the fall, and we had a wonderful dinner at Beverly's at the Lake Coeur d'Alene Resort. We enjoyed a wonderfully unique and distinctive Szechuan carrot soup. We were told they did ... Read more

Total time: 1½ hours | Makes about 3 quarts, serves 10 to 12
Note: Adapted from Beverly's at the Coeur d'Alene Resort on Lake Coeur d'Alene in Idaho. Thai red curry paste can be found at Thai markets and select well-stocked supermarkets and cooking stores, as well as online.
  • 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 1In 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 2Stir 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.

Each of 12 servings:
Calories 356; Protein 5 grams; Carbohydrates 22 grams; Fiber 3 grams; Fat 29 grams; Saturated fat 14 grams; Cholesterol 58 mg; Sugar 15 grams; Sodium 933 mg
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