Sichuan Carrot Soup
There is nothing like a hot cup of soup on a cold day to warm you up inside and out! Soup is also a great way to get those needed vegetables. Broth based soups with non-starchy vegetables are low in calories, yet also filling.
This Sichuan Carrot Soup includes a unique combination of distinct flavors from the Sichuan province of China that can be enjoyed cold on a warm summer day or hot on a cold night (my personal favorite)!
1 tablespoon canola oil
1 onion, chopped
1 clove garlic, minced
3 cups reduced-sodium vegetable broth
1 pound carrots (about 5-6 medium), chopped
1 small piece of fresh ginger, peeled and chopped
1/4 teaspoon crushed red pepper
Juice of one lime
1 1/2 tablespoons smooth natural peanut butter
2 teaspoons brown sugar or honey
1 teaspoon sesame oil
1 cup milk (1% preferred)
1. Heat canola oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until softened (about 3 - 5 minutes). Add broth, carrots, ginger and crushed red pepper, and bring to a boil. Reduce heat to low and simmer, covered, until the carrots are tender (about 20-30 minutes).
2. Transfer contents of pan to a food processor or blender*. Add remaining ingredients. Puree until smooth consistency.
*If you're lucky enough to have a Vitamix, you will love the smooth, velvety result. Use your soup setting for best results. Pour into a cup immediately and enjoy! Pair with a salad of mixed greens.
Nutritional Information per serving: (4 servings)
4 grams fat
15 grams carbohydrate
3 grams fiber
6 grams protein
400 mg sodium
Plus an excellent source of Vitamin A!